T  X 

715 

C5468 

1900z 

NATR 


UCB 


HUH 

ii  it  ifii 


Home  Economic  Club 

OF  THE 

Four  Counties  Group 

COOKBOOK 


COMPOSED  OF 

Tehama,  Glenn,  Sutter  and 
Butte  Counties 


A/ Ariz 

Practical  Hints  For  Householders 

(Taken   from   the   Kerr   Glass   Co.) 

Asparagus — 12  Ibs,  yield  six  pint  jars,  stalk;   and  two  pint  jars  cut. 

Beets  one  bushel  by  measure;  cut  in  small  thin  slices  yield  40  pint 
jars. 

Cherries — nine  baskets  yield  two  pint  jars,  pitted;  or  several  pint 
jars  whole. 

Corn — one  hundred  ears  Golden  Bantam;  yields  an  average  of  14 
pints. 

Greens — one   bushel   spinach   yields   ten    pint   jars. 

Peaches — Two  and  a  quarter  pounds  yields   one  quart   jar. 

Peas — one   bushel;    pods   well   filled;    yields    14   pint   jars. 

Pineapple — one-half  crate;  15  pints;  yield  16  pint  jars. 

Plums — one    basket    of    14    pounds    yields    25    pint    jars. 

Strawberries — one  crate  yields  26  pint  jars  canned  or  31  glasses  of 
jam — seven  and  one-half  oz.  size. 

String  beans — one   bushel;   by  measure;   yields   25   pint  jars. 

Tomatoes — three    pounds    yield    1    quart    jar. 

All   measurements   are  level. 

1  saltspoon — 1-4    tsp. 

3  teaspoons — 1    tbsp. 
16  tbsp. — 1  cup. 

2  cups — 1    pint. 

4  cups — 1   quart. 

2  tbsp.    sugar — 1    ounce. 

2  tbsp.  butter — 1  ounce. 

2  tbsp.   liquid — 1    ounce. 

4  tbsp.  flour — 1  ounce. 

1  square  unsweetened  chocolate — one  ounce. 

2  cups    butter — 1    pound. 

2    cups    granulated    sugar — 1    pound. 

2  1-2    cups   powdered   sugar — 1   pound. 

3  1-2    cups    confectioner's    sugar — 1    pound. 

2  and  2-3  cups  oatmeal — 1   pound. 

4  3-4    cups   rolled    oats — 1    pound. 

4    and    1-3    cups    rye    meal — 1    pound. 

1  7-8   cups   rice — 1   pound. 
4   cups  flour — 1   pound. 

4  1-2  cups  graham  flour — 1  pound. 

3  7-8  cups  entire  wheat  flour — 1  pound. 

4  and    1-3    cups    coffee — 1    pound. 

2  cups  finely   chopped   meat— 1    pound. 
9    large    eggs — 1    pound. 

Almonds    one    ounce;    chopped    equals    one -third    cup. 
Baking  Powder   one   ounce   equals   2    1-2   tbsp. 
Beans,  dried  1-2  Ib.  equals  1   cup. 


Butter.    1-4  Ib.   equals  one   cup;   one  ouncp   equals   2   tbsp, 

Celery,  one  average  stalk;    minced,  equals  4  tbsp.  ASA  ~Tf\ 

Cheese,   grated;   one  ounce  equals   1-2   cup. 

Chicken,  31-2  Ibs.  chicken  yields  about  3  cups  diced  meat. 

Chocolate,  one  ounce  equals  one  square  or  4  tbsp.  grated. 

Cocoa,    one    ounce    equals   4   tbsp. 

Coffee  ground  1  Ib.  equals  4  and  1-3  cups  or  one  ounce  equals  5  tbsp. 

Crumbs;  bread  2  ounces  equals  one  cup. 

Crackers,  3-4  cup  equals   one  cup  bread  crumbs. 

Flour,  one  quart  equals   1  pound. 

Lard,   one   cup;    packed   solid;   equals   one-half   pound. 

Meat,  1  Ib.  as  purchased;    equals  when  cooked  3  cups  minced  or  2  cups 

when  packed. 
Nuts   1   Ib.   in  shell  equals  about   1-2  Ib.   when  shelled;  one  cup  shelled 

equals  about  4   ounces. 
Onions   one  large;   minced;    equals   about   1-4   cup;    one  medium   minced 

equals   about   5   tbsp.;    one   small   minced   equals   about   3   tbsp 
Orange,    Juice   of   one    equals   about    1-2    cup. 
Grated  rind   equals  2   tbsp. 
Rpisins    one   cup    equals   six    ounces. 
Rice  one  pound   equals  two  cups. 
S-]t   one  ounce  eou^ls  2   1-8  tbsp. 
Sue*  one  pound  eou^ls  four  cups  chopped. 


Commandments  of  a  Homemaker 

"Thou  shalt  make  thy  home  beautiful  and  keep  it  clean  and  in  order" 
"Eight  hours  a  day  shalt  thou  labor  and  do  all  thy  housework,  and  the 

other  working  hours  shalt  thou  attend  to  thy  homemaking." 
"Thou  shalt  not  slump  on  thy  job.'' 

"Every  day  thou  shalt  take  a  short  vacation  from  thy  household  tasks." 
"Thou  shalt  guard  thy  health  and  the  health  of  thy  family,  with  all  thy 

might,  and  the  health  of  thy  neighbor  as  thine  own.'' 
"Thou  shalt  strive  to  kesp  thyself  mentally  alert.'' 
"Thou  shalt  at  all  times  hold  thyself  in  readiness  to  answer  the  call  of 

thy  family  for  friendship  and  companionship." 
"Thou   shalt   cultivate   and  encourage   in  thy   self   and   in   thy   family,   a 

sense  of  humor  and  the  ability  to  play." 
"Thou  shalt  strive  to  make  thyself  easy  to  look  upon." 


Buckets 

FEEDS  &  GRAIN 

Poultry  and  Stock  Feeds 

Telephone  37 

BUCKE'S 

0 

Groceries  and  Meats 

Telephone  51 
ORLAND  CALIFORNIA 

RUhlANO  BROTHERS 

BUTTER  and  CHEESE 
MANUFACTURERS 

Willows,  California 


Salads  and  Salad  Dressings 

COOKED    SALAD     DRESSING 

2  tsps  salt.  4    eggs. 

1  1-2  tsps.  dry  mustard.  4  tbsp.  butter  or  1  cup  oil. 

4  tbsp.  sugar.  1   1-2  cups  water. 

4    tbsp.    flour.  1    cup   vinegar. 

Mix  dry  ingredients.  Bzat  eggs  thoroughly  and  add  water  and  vine- 
gar. Combine  with  dry  ingredients  and  cook  over  hot  water  till  thick. 
Stir  well  to  avoid  bumpiness.  Add  butter  or  oil  when  taken  from  stove. 
If  oil  is  added  instead  of  butter  beat  it  in  a  few  drops  at  a  time. 

Mrs.   L.   F.   Carpenter,    Gerber,    Cal.,    El   Camino    Grange. 

FRENCH     DRESSING 

1  tbsp.  worchestershire  sauce.  2    tbsp.    olive    oil. 

3  tbsp.    catsup.  1   tsp.  sugar. 

1   tbsp.   vinegar.  Salt  and  pepper  to  taste. 

Little  tobasco    (this  may  be  omitted).     Stir  or  mix  well. 

Mrs.   John  Koth,   El   Camino   Grange,   Gerber,   Cal. 
IMPERIAL    SALAD 

1  level  tbsp.  of  Gelatine.  1-2  tsp.  of  salt. 

1-4  cup  cold  water.  1-2  cup  whipped  cream. 

1-4  cup  sugar — 1  egg  yolk.  2  cups  of  shredded  cabbage. 

1  cup  of  pineapple  juice   (canned).  1   cup  canned  pineapple  diced. 

2  tbsp.   of  lemon  juice.  1-2  cup  grated  raw  carrots  (coarse). 

Soak  gelatine  in  cold  water  about  5  minutes. 

Beat  egg  yolk  with  sugar  and  salt.  Add  pineapple  and  lemon  juice 
and  cook  over  boiling  water  until  it  thickens  slightly.  Add  gelatine  to 
hot  mixture  and  stir  until  dissolved.  Cool  and  fold  in  whipped  cream, 
cabbage,  pineapple  and  carrots.  Turn  into  mold  and  chill.  When  firm 
unmold  on  lettuce  and  serve  with  mayonnaise. 

Serves    six. 

STUFFED    TOMATO    SALAD 
12   small   tomatoes.  1-4   cup   chopped   cucumber. 

1  banana,  finely  diced.  6   tbsp.   French   Dressing. 

2  sour  apples,  finely  diced.  1  tsp.  sugar. 
1   stalk  celery,   finely   diced. 

Remove   centers   from   tomatoes,    invert   and   chill   thoroughly.     Com- 
bine banana,   apples,  celery  and  cucumber.     Pour   over  French   Dressing 
combined    with    sugar.      Marinate    30    minutes.      Fill    tomatoes.      May    be 
used   as   a   garnish    or   serve   on   crisp   lettuce   as    an    individual   salad. 
Mrs.  A.   G.  McGlade,  West  Side  Grange,  Red  Bluff. 

FISH    FILLER 

Tuna,  salmon,  sardines  or  bits  of  any  left-over  fish  may  be  used. 
Add  the  juice  of  one-fourth  a  lemon,  salt  and  Worcestershire  sauce  to 
taste.  Moisten  with  salad  dressing.  Mix  until  blended.  Pile  on  lettuce. 
Place  on  platter.  Garnish  with  cloved  lemon  rings. 

Mrs.   W.    O.   Rhoades,    Durham,   Cal. 


Page  6  TESTED  RECIPES 


LIME    VEGETABLE    SALAD 

1    head   lettuce.  1  cup  grated  carrots. 

1    pkg.    of   lime   jello.  1  7-oz.  can  crushed  pineapple. 

1  cup  finely  shredded  cabbage.  1-2   cup   chopped   celery. 

Method:  Dissolve  jello  in  1  pint  of  hot  water.  When  it  begins  to 
thicken  add  the  already  prepared  vegetables  and  pineapple.  When  ready 
to  serve,  serve  on  a  bed  of  chopped  lettuce  or  on  a  lettuce  leaf. 

Mrs.  Margaret  Hudson,   Biggs  Grange. 

CRANBERRY    SALAD 

One  pound  cranberries;  six  red  apples,  not  peeled;  one  orange  with 
peel  but  take  all  the  white  part  off  as  it  will  make  it  bitter.  Grind  all 
the  fruit  after  washing  and  wipe  dry.  Dissolve  two  packages  of  orange 
jello  in  one  cup  hot  water  and  when  dissolved  add  the  juices,  one  cup, 
if  not  enough  to  fill  the  cup  add  enough  cold  water  and  one  and  one- 
half  pounds  granulated  sugar.  Add  the  fruit  to  this  mixture  and  set 
in  refrigerator  until  it  thickens  or  sets. 

Mrs.    W.    O.    Rhoades,    Durham,    Calil. 
POTATO    SALAD 

Boil  6  large  potatoes,  boil  5  eggs.  When  both  potatoes  and  eggs  are 
cold  dice  potatoes,  chop  4  eggs,  leaving  one  for  the  top  of  salad,  chop 
fine  one  medium  sized  onion.  Slice  the  remaining  egg  and  put  on  top, 
sprinkle  a  little  paprika  over  top. 

Mrs.    Geo.    H.    Glenn,    Durham,    Cal.,    Durham    Grange    No.    460. 
WHITE   SALAD— TESTED 

Yolks  of  4  eggs  or  2  whole,  beaten  very  light.  Stir  slowly  into  the 
eggs  the  juice  of  1  lemon,  1-4  tsp.  mustard;  warm  1-2  cup  milk  and 
stir  into  the  above.  Put  on  stove  and  bring  to  a  boil. 

1   Ib.   marshmallows,   cut   in  squares. 

1  Ib.  white  grapes,  seeded,  cut  in  halves. 

1-4   Ib.   pecan    nuts,   broken;    1   qt.    pineapple. 

1  pt.  of  double  whipping  cream,  whip  till  light,  Add  cooled  dress- 
ing to  marshmallows,  thoroughly  drained,  broken  pineapple  and  nut 
meats,  last  the  whipped  cream.  Stir  in  lightly  but  mix  thoroughly.  Let 
stand  number  of  hours  or  over  night.  This  salad  must  not  be  disturbed 
after  being  mixed.  Will  serve  20  people. 

Mrs.  G.   W.   Langenderfer,   Gerber,   Cal. 


Preserves  and  Jams 

UNCOOKED    CRANBERRY    SAUCE. 

1  qt.  cranberries,  1  medium  orange   (put  through  food  chopper;  add 
juice  only  of  another  medium  orange  and  3  cups  of  sugar.  Mix  well  and 
set  aside  for  48  hours   before  using.  Mrs.   Geo.   A.   Wurth. 

SWEET    PICKLES. 

For  1  gal.  of  small  cukes,  boil  1-2  gal.  water  with  1-2  cup  salt  and 
pour  boiling  hot  over  cukes.  Let  stand  over  night.  Next  morning  drain 
and  add:  Boil  1-2  gal.  vin.egar,  1-2  cup  mixed  pickle  spices,  2  tbsp. 
dry  mustard,  4  tbsp.  sugar  and  pour  boiling  hot  over  cukes.  Then  add 
1_2  cup  sugar  for  12  days  without  heating  liquid.  These  pickles  will 
keep  firm  and  hard  if  the  brine,  also  vinegar  has  been  poured  over  cuke? 
very,  very  hot,  in  fact  rolling  boil. 

Mrs.  Geo.  A.  Wurth,  Red  Bluff,  Westside   Grange. 

PEAR    HONEY. 

6  pears.  2  apples,   1  orange,  1   1-2  Ibs    sugar. 

Pare     apples    and    pears,      remove      seeds,      peel      orange,      remove 
seeds;    grind  pears,  apples  and  orpnge.  Add  sugar  and  cook  20  minutes, 
stirring  frequently.     Add  grated  orange  rind;  cook  until  thick. 

M.   C.  Walker,   Westside   Grange,  Red   Bluff. 

STRAWBERRY    JAM. 

2  baskets  strawberries.     Pick  over  and  cover  with  boiling  water  and 
let  stand  1  minute,  drain  and  put  into  kettle,  add  11-2  cups  sugar.  Bring 
to  boil  and   add  2   cups  sugar;   boil  briskly   for   25   minutes.     Pour   into 
jars  and  seal  1   or  2  days  later.  Alice  Schmidt,   Biggs,  Cal. 

PLUM    CONSERVE. 

4  Ibs.  plums,  6  cups  sugar,  2  cups  walnuts,  2  lemons  (juice  and  grat- 
ed rind),  2  Ibs.  seedless  raisins.  Wash  plums,  remove  seeds,  weigh  fruit; 
combine  all  ingredients  except  nuts.  Cook  until  thick.  Blanch  nut 
meats  2  minutes.  Cut  or  chop.  Add  to  mixture  just  before  removing 
from  stove.  Pour  in  to  sterilized  jars  and  seal. 

Mrs.   Emma  O.   Wait,   Glenn,   Jacinto   Grange,   No.   431. 

TOMATO    CONSERVE. 

2  1-2  Ibs.  tomatoes;  4  cups  sugar;  1-2  orange;  1-2  lemon.  Peel  to- 
matoes, add  sugar.  Cook  slowly  over  slow  fire.  Slice  orange  and 
lemon  in  thin  slices.  Cook  until  jelly  stage.  Nut  meats  and  raisins  may 
be  added  at  the  very  last  if  desired.  Mrs.  Lee  Garner,  Chico,  Cal. 

STRAWBERRY    PRESERVES. 

2  baskets  berries  (1  Ib.)  washed  and  stemmed;  4  oims  suyr.  Bring 
to  a  boil,  and  cook  at  rolling  boil  10  minutes.  Add  3  tbsp.  lemon  juice 
and  continue  boil  3  or  4  more  minutes.  Skim,  set  aside  to  cool  and 
thicken  (over  night).  Can  in  sterilized  jars  and  seal  cold. 

Mrs.  Lester  Jobe.  Indenendent.  No.  470. 


Page  8  TESTED  RECIPES 


STRAWBERRY    PRESERVES. 

Pour  5  cups  of  sugar  over  5  cups  of  strawberries  which  have  been 
washed  and  stemmed  before  measuring.  Put  on  the  stove  over  a  very 
low  fire  and  stir  until  sugar  is  dissolved.  When  boiling  point  is  reach- 
ed, increase  heat  until  they  boil  rapidly  for  8  minutes.  Add  1-2  cup 
strained  lemon  juice.  Let  boil  again  for  2  minutes,  remove  from  fire 
and  let  stand  in  the  kettle  in  a  cool  place  over  night.  In  the  morning 
put  into  the  glasses  and  seal.  You  do  not  reheat  to  put  into  the  jars 
and  of  course  they  are  paraffined  at  once. 

Jessie  Silver.   Elk  Creek  Grange,  No.  44 1. 

PUMPKIN    PRESERVES. 

Peel  and  cut  pumpkin  in  small  pieces.  Put  in  vinegar  for  24  hours. 
Take  up  and  dry  with  cloth.  Weigh  and  use  same  weight  in  sugar  with 
1  cup  of  water  to  each  pound  of  sugar.  When  boiling  put  in  a  6-inch 
piece  of  vanilla  bean  cut  in  small  pieces,  and  boil  until  transparent  and 
yellow.  Mrs.  Warren  Smith,  Biggs. 

PINEAPPLE-CHERRY  JAM 

1  No.  2  can  crushed  pineapple;  3  1-2  cup  sugar;  1-2  bottle  Certo;  1 
small  bottle  Maraschino  cherries,  sliced.  Boil  sugar  and  fruit  hard  for 
1  minute.  Remove  from  fire  and  stir  in  Certo.  Add  cherries  and  stir 
and  skim  for  5  minutes  to  prevent  floating  fruit.  Pour  quickly,  paraf- 
fin and  cover.  Helen  Armour,  Nelson,  Durham,  No.  460. 

PEACH    JAM. 

12  peaches,  1  orange  (griryi  rind  and  all).  1  can  crushed  pineapple, 
6  cups  sugar,  combine— let  stand  overnight,  then  simmer  gently.  When 
done  add  the  sliced  peach  pit  meats. 

Mrs.  R.  S.  Green,  Durham 

PEAR    CONSERVE. 

3  qts.  of  pears,  chopped;  3  Ibs.  of  sugar;  1  Ib.  of  raisins;  3  oranges, 
peeled  and  diced;  1  cup  nuts.  Cook  until  the  desired  consistency. 

Mrs.    Mary    Lauer,    Los    Molinos. 

ORANGE    AND    PEAR    MARMALADE. 

Put  2  oranges  and  8  or  9  pears  through  a  food  chopper.  Peel  pears 
but  not  oranges.  Drop  all  into  a  syrup  made  of  5  cups  of  sugar  and 
a  little  water.  Cook  to  the  right  consistency  and  seal.  Makes  3  pts. 

Mrs.   Mary  Lauer,   Los   Molinos. 

ORANGE    MARMALADE. 

Cut  oranges  as  thin  as  possible  and  to  each  pirit  of  fruit  2  pints 
of  cold  water  and  let  stand  over  night.  Next  day  boil  1  hour,  then  to 
every  pound  of  fruit  add  1  Ib.  of  sugar;  boil  until  it  will  jell  when  tried 
on  a  saucer.  Seal  while  hot.  Splendid.  Mrs.  Daisy  Jones.  Los  Molinos. 


TESTED  RECIPES  Pago.  9 


PINEAPPLE-APRICOT    JAM. 

1-2  pound  dried  apricots;  3  cups  water;  2  1-4  cups  canned  pineapple 
and  syrup;  61-2  cups  (3  1-4  Ibs.)  sugar;  1  bottle  fruit  pectin.  Soak 
apricots  in  water  overnight.  Drain;  do  not  reserve  liquid.  Chop  or 
grind  apricots.  Combine  1  3-4  cups  apricots,  pineapple  and  sugar  in 
large  kettle;  bring  to  a  full  rolling  boil  over  high  heat.  Stir  constantly 
before  and  during  boiling.  Boil  hard  2  minutes.  Remove  from  heat 
and  stir  in  fruit  pectin..  Stir  and  skim  for  3  minutes  to  cool  slightly 
and  prevent  floating  fruit.  Pour  quickly  into  glasses.  Seal  at  once. 
Makes  about  eleven  6-ounce  glasses. 

Mrs.    A.    G.    McGlade,   Westside   Grange,    Red   Bluff. 

GRAPE    CONSERVE. 

7  Ibs.  of  grape  pulp;  4  Ibs.  of  sugar;  1  Ib.  of  raisins;  2  oranges 
(ground).  Mix;  boil  15  minutes. 

Mrs.   E.   A    Stubbs,   Grange   No.    462.   Gerber,   Cal. 


EHORM'S  QUALITY  MARKET 

FOR  THE  BEST  IN  MEATS— GROCERIES 
AND  VEGETABLES 

A  HOME-OWNED  STORE 

RED  BLUFF      —       CALIF. 

501    WALL   STREET 


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to 

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at 

PENNEYS 

WILLOWS 


FRESH 

Meats,  Vegetables,  Fruits  and 
Groceries 

RED  &  WHITE 

P.  A.  HALL,  Owner 

WILLOWS,  CALIFORNIA 


TESTED  RECIPES  Page  11 


Candies 


PEANUT    BUTTER    FUDGE. 

2  cups  powdered  sugar;    1-2   cup  milk;   2   heaping   tbsp.   peanut  but- 
ter. Mix  ingredients  and  place  over  flame.     When  it  begins  to  boil  vig- 
orously,    cook    five   minutes.      Beat,    pour    in    buttered    pan    and    cut    in 
squares.  Mrs.    P.    L.    Mulford,    Elk    Creek,    Cal. 

PATIENCE    CANDY. 

Dissolve  2  cups  sugar  with  1-2  cup  milk.  Scorch  1  cup  sugar  in 
iron  frying  pan.  Boil  1-2  cup  milk  with  pinch  soda  and  pour  hot  milk 
into  scorched  sugar.  Add  the  contents  of  sauce  pan  with  butter  size 
of  an  egg.  Cook  to  soft  ball-,  stirring  constantly.  When  it  forms  soft 
ball  add.  1  cup  nuts  and  vanilla.  Stir  and  beat  until  stiff.  2  tbsp.  of 
Karo  can  be  added.  When  butter  is  put  in  makes  candy  creamier, 
but  not  necessary. 

PEANUT    BUTTER    FUDGE. 

3  cups  sugar;   4  tbsp.  cocoa  and  1  cup  milk  added  gradually;  1  tbsp. 
butter.     Cook  very   slowly  until   it    forms   a   soft   ball.     Then   beat   until 
it  starts  to  thicken,  and  add  1  cup  peanut  butter  and  vanilla    (more  or 
less  as  desired).    Beat  until  smooth;  put  in  a  buttered  pan;  cool  slightly 
and  cut.     Let  finish  cooking.  Eva  Borchers,  Chico  Grange. 

FUDGE    (Never   Fails) 

1-2  cup  milk;  2  cups  sugar;  1-4  cup  syrup;  1  tbsp.  butter;  chocolate 
about  1-inch  square;  1  tsp.  vanilla.  Boil  4  minutes,  then  stir  until  it 
begins  to  get  grain;  pour  in  buttered  pan  and  cut  into  squares.  Add 
nut  meats  if  desired.  Mrs.  Fred  Parker,  Orland. 

CHEWS— 

1  c.  brown  sugar  5  T.  flour 

pinch  of  salt.  1-4  t.  soda 

1  egg  beaten  well  3-4  c.  chopped  nuts 

Mix  ingredients  in  order  given.  Butter  pan.  Spread  mixture  into 
thin  layer.  Bake  about  10  to  15  minutes  in  oven  at  350  F.  Remove  from 
pan  while  hot  and  cut  into  strips. 

Mrs.  Frank  Smith;   Biggs. 


12  TESTED  RECIPES 


CHOCOLATE    CREAM    FUDGE. 

1  cup  cream;  1  cup  white  sugar;  1  cup  brown  sugar;  1-2  cup  Karo 
syrup;  1  tablespoon  honey.  Cook  to  soft  ball  stage;  add  cup  of  walnut 
meats;  set  off  to  cool  with  a  square  of  bitter  chocolate  on  top.  When 
cool  and  chocolate  partly  melted  stir  and  pour  on  platter  and  cut  in 
squares.  Elizabeth  Stevenson. 

UNCOOKED    FUDGE. 

1  egg;  2  cups  sifted  powdered  sugar;  4-oz.  sweet  cooking  chocolate 
2  tbsp.  butter;  2  tbsp.  peanut  butter;  1  tbsp.  honey.  Beat  egg  well  and 
add  sugar.  Melt  butter  and  chocolate  together;  add  peanut  butter.  Blend 
and  add  to  first  mixture.  Press  into  buttered  pan  and  chill.  Makes  2 
dozen  squares.  Stays  fresh  and  moist  for  weeks. 

Fern  Bentz,  Chico  Grange. 

PRALINES    (CANDY). 

1  7-8  cups  powdered  sugar;  1  cup  maple  syrup;  1-2  cup  cream;  2 
cups  nuts  (hickory  or  pecans  preferred). 

Boil  sugar,  syrup  and  cream  to  a  soft  ball,  remove  from  fire  and 
beat  until  creamy;  add  nuts  and  drop  from  spoon  on  waxed  paper  or 
pour  on  buttered  pan  and  cut. 

Alice   Schmidt,    Biggs,   Cal. 


THE  RED  &  WHITE  STORE 
Groceries  and  Men's  Clothing 

Telephone  9  Biggs,  Calif, 


Cookies 


MACAROONS. 

2  egg  whites;  1-2  tsp.  baking  powder;  1-4  tsp.  salt.  Beat  together 
until  eggs  are  stiff.  Beat  in  1  cup  powdered  sugar.  Fold  in  1  cup  chop- 
ped dates,  1-2  cup  walnut  meats.  Drop  on  cookie  sheet  and  bake  in 
Slow  oven  250  degrees  30  minutes.  Requires  no  flour. 

Mrs.  Josephine  Kasak. 

OATMEAL    COOKIES. 

1  cup  sugar  1  cup  brown  sugar 

3  eggs  3-4  cup  shortening 

3-4  cup  milk  4  cups  flour 

1  cup  oatmeal  1  tsp.  cinnamon 

1-4  tsp.  cloves  1-4  tsp.  nutmeg 

1  tsp.  soda  1  cup  each  nuts  and  raisins. 
Cream  sugar  and  shortening  and  eggs;  add  liquids  and  follow  with 

other  ingredients.     Bake  at  350  degrees   15-20  minutes. 

Mrs.   Wm.   Vanderly,   Los  Molinos. 

DOUGHNUTS. 

2  eggs  1  tbsp.  shortening 
7-8   cup   milk                                            4  tsp.  baking  powder 

3  cups  flour  1   cup  sugar 

1-2   tsp.   salt  3-4  tsp.  cinnamon. 

Blend  sugar  and  shortening,  then  add  well  beaten  eggs  and  milk 
Lastly  add  dry  ingredknjts  which  have  been  sifted  together  thoroughly 
Roll  out  1-4  inch  thick.  Fry  in  deep  fat  at  375  degrees.  Drain  well 

Mrs.   Frank   Smith 

OAT    MEAL    ROCKS.  1 

1  cup  sugar  3-4  cup  shortening 

3  eggs,  beaten  2  cups  uncooked  oatmeal 

1  tsp.  soda  1-2  cup  sour  milk 

1  cup  raisins  1  cup  nuts 
1-2  tsp.  cinnamon 

Mrs.  Mabel  Stephens 

DATE   BARS, 

1-4   cup   melted   shortening  1  cup  sugar 

1-2  cup  sifted  flour  2  cups  dates,  cut 

1-4  tsp.  baking  powder  1  cup  walnut  meats,  cut 

1-2  tsp.  salt  2  eggs,  well  beaten 

Sift  dry  ingredients  Add  nuts  and  dates  and  mix  well.  Beat  eggs. 
Add  shortening.  Add  date  mixture.  Pour  into  a  greased  pan  9x9-in. 
Rake  rt  350  degrees  for  30  minutes.  When  cool,  cut  in  small  squares 
and  roll  in  powdered  sugar. 

Mrs.  W.  L.  Shields,  Biggs  Grange,  No.  459 


Page  14  TESTED  RECIPES 


NUT   COOKIES. 

1  cup  butter  and  lard  1  t  baking  powder 

2  cups  brown  sugar  1  t  cinnamon 
1-2  cup  water  1  cup  walnuts 

3  eggs  1  cup  raisins 
1   t  vanilla  1  cup  oats 

1  t  soda  3  cups  flour 

Drop  in  pan  to  bake.  Naomi  Green,  Elk  Creek,  Cal. 

BANANA    DROPS    (Children    like  these) 

1  cup   butter  1   tsp.   vanilla 

2  cups  white   sugar  4  cups  flour 

3  eggs  2  tsp.   baking  powder 

1  1-2   cups   mashed  bananas  1-2   tsp.    soda 
1-2   tsp   salt. 

Mix  in  order  given.  Drop  by  spoonful  on  a  greased  baking  sheet. 
Press  an  almond  on  top  of  each  and  bake  in  hot  oven.  6  dozen. 

Mrs.  Perry  Stark,   Independent   Grange,   Corning. 

GUM    DROP    COOKIES. 

2  cups  brown  sugar  1   cup   walnut  meats 

2    cups    pastry   flour  1  cup  gum  drops   (small  size) 

4  eggs,   well  beaten 

Combine  all  ingredients,  do  not  chop  candy.  Bake  on  cooky  sheet, 
in  moderate  oven.  Cut  into  squares.  Mrs.  N.  R.  Jessee,  Chico. 

PRUNE    BARS. 

3  eggs,  1  cup  sugar;  1  cup  prunes  (dried);  1-8  tsp.  salt;  1  cup  flour, 
1  tsp.  baking  powder;  1  cup  chopped  nuts. 

Wash  and  soak  prunes  2  or  3  hours,  dry,  cut  in  small  pieces.  Beat 
egg  yolks  and  add  sugar.  Beat  whites  stiff  and  add  dry  ingredients: 
add  nuts  and  prunes.  Bake  in  shallow  pan  in  moderate  oven  about  30 
minutes.  Remove  from  pan,  cut  in,  Ix3-inch  bars;  roll  in  powdered 
sugar  or  frost  with  chocolate  frosting.  Makes  about  20  bars. 

Mrs.    Lulu   H.   Yockey,   Durham.    Cal.,   Durham    Grange,   No.    46P. 

BROWNIES. 

2    squares    chocolate  1-2  cup  wheaties 

1-2  cup  butter  or  Crisco  1-2  cup  cocoanut 

1  cup  white  or  brown  sugar  3-4  cup  chopped  nuts 

2  eggs  beaten  separately  1  tsp.  vanilla 
1-2  cup  flour  1-2  tsp.  milk 

Mix  well,  adding  the  well-beaten  whites  the  last  thing.  Bake  slowly 
in  large  pan  for  15  or  20  minutes,  when  cool,  cut  in  squares. 

Mrs.   F.  G.  Merrifield.    Durham    Grange,   No.   460. 


TESTED  RECIPES  Page  15 


CRISPIES. 

2  squares     Baker's     unsweetened   1-2  cup  whole  wheat  flour 
chocolate  1-2   t  vanilla 

1-2  cup  butter  or  other  shortening   1_2  cup  black  walnut  meats,  finely 

1  cup  raw  sugar  chopped 

2  eggs,  unbeaten 

Melt  chocolate,  add  shortening,  sugar,  eggs,  flour  and  vanilla.  Beat 
well.  Spread  mixture  on  a  baking  sheet  or  shallow  pans.  Sprinkle  with 
nut  meats  an4  bake  in  hot  oven  (400)  for  15  minutes.  While  warm  cut 
with  cooky  cutter  or  mark  into  squares.  When  cool  remove  from  pan. 

Clara   McNeil,   Paradise. 
DROP    GINGER    COOKIES. 

1-2  cup  lard  1-2  tsp.  salt 

1  cup  light  brown  sugar  1   tsp.  soda 

1-4   cup   molasses  1  tsp.  baking  powder 

3  cups  bread  flour  5-8  cup  hot  water 

Cream  lard  and  add  sugar,  beating  well.  Add  molasses.  Mix  and  sift 
all  dry  ingredients  and  add  alternately  with  the  hot  water.  Drop  by 
teaspoons  on  greased  baking  sheet.  Bake  in  a  hot  oven  (400  degrees 
F)  for  approximately  ten  minutes.  Yields  three  dozen  cookies. 

Phyllis  Harlow,   Palermo  Grange,   No.  493 
HERMITS. 
3-4  cup  shortening  21-2  cups  sifted  flour 

3  eggs,  well  beaten  1-2  tsp.  cinnamon 
3-4  tsp.  soda  1  cup  raisins 

1-2  tsp.  nutmeg  1  cup  chopped  walnut  meats 

1  1-2  cups  brown  sugar 

Directions:  Cream  the  shortening  and  sugar,  add  the  well-beaten 
eggs.  Sift  2  cups  flour  with  the  soda  and  spices  and  add  to  mixture. 
Add  raisins  and  nuts  mixed  with  rest  of  flour.  Drop  by  teaspoonfuls  on 
greased  baking  sheets  about  2  inches  apart.  Bake  in  a  hot  oven  400 
degrees  F.  for  10  minutes.  Makes  about  4  doz.  cookies, 

Edith  A.  Thayer,  Paradise 
OATMEAL    COOKIES. 

1   cup  butter  and  lard  mixed  2  cups  flour 

1  1-2  cups  sugar  2   cups   oatmeal 

3  eggs  1  cup  raisins 

1  cup  sweet  milk  1  cup  nuts 

2  tsp.  baking  powder  1   tsp.   cinnamon 
Drop  by  teaspoons  full  on  greased  pan. 

Mrs.  L.  F.   Carpenter,  Gerber,  Cal.,  El  Camino  Grange. 
SOUR    CREAM    COOKIES. 

1  cup  butter  1-2  tsp.  soda 

1  cup  sugar  1-2  tsp.   salt 

4  cups  flour  1-2  cup  thick  sour  cream 
1  tsp.  nutmeg  1  or  2  eggs 

M.  C.  Walker,  Westside  Grange,  Red  Bluff. 


Page  16  TESTED   RECIPES 


OATMEAL    CRISPIES. 

Cream  1  cup  shortening,  1  cup  brown  sugar  and  1  cup  granulated 
sugar.  Add  2  beaten  eggs  and  1  tsp.  vanilla  extract,  beat  well.  Add 
11-2  cups  flour  sifted  with  1  tsp.  salt  and  1  tsp.  soda.  Add  3  cups  oat- 
meal (quickcooking)  and  1-2  cup  chopped  walnut  meats.  Mix.  form  in 
long  rolls;  chill  thoroughly.  Slice  1-4  inch  thick.  Bake  on  ungreased 
cooky  sheet  in  moderate  oven  (350  degrees)  for  10  minutes.  Makes  5 
dozen.  Mrs.  A,  G.  McGlade,  Westside  Grange. 

VANILLA    NUT    ICE    BOX    COOKIES. 

4  cups  sifted  flour  1    1-2   cups   brown     sugar     (firmly 

3  t  baking  powder  packed) 

1-4  t  salt  2  cups  white  sugar 

1  cup  butter  or  fat  2  eggs,  well  beaten 

1  t  vanilla  1  cup  nut  meats,  chopped 

Sift  flour  once,  measure,  add  baking  powder  and  saft.  Sift  again. 
Cream  butter  thoroughly.  Add  sugar  gradually.  Add  eggs,  nuts  and 
vanilla  and  beat  well.  Add  flour  slowly.  Shape  into  a  roll,  1  1-2  inch 
in,  diameter.  Roll  in  waxed  paper.  Chill  until  firm  in  refrigerator. 
Cut  in  1-8  slices.  Bake  on  ungreased  baking  sheet,  in  hot  oven.  10 
minutes.  Miss  Geneva  Hudson,  Biggs. 

PEANUT    BUTTER     COOKIES. 

1-2  cup  peanut  butter  1   egg,  well  beaten 

1-4  cup  butter  1  cup  sifted  cake  flour 

1-2  cup  brown  sugar  1  t  soda 

1-2   cup  white  sugar 

Cream  peanut  butter  and  butter  together,  add  sugar  gradually  and 
cream  well.  Add  egg.  Sift  flour  and  soda  together  and  add  to  first 
mixture,  beating  thoroughly.  Drop  the  mixture,  one  level  teaspoonful 
at  a  time  on  cookie  sheet.  Press  down  each  cookie  with  fork.  Bake 
10  minutes  in  moderate  oven  (350-375  degrees.) 

Miss    Geneva   Hudson,   Biggs. 
MY    CANADIAN    COOKIES. 

One  cup  butter  or  part  shortening:  2  of  sugar;  1-2  cup  sour  milk; 
1  tsp.  of  soda;  flour  enough  to  roll  out  thin,  cut  with  a  sharp  cooky  cut- 
ter; bake  in  quick  ovent  Mrs.  Daisy  Jones,  Los  Molinos. 


heats 


PORK    CHOPS    WITH    PICKLE. 

Select  large  loin  pork  chops.  Roll  in  flour.  Put  butter  and  drip- 
pings in  frying  pan.  When  hot  lay  pork  chops  in  fat,  first  putting 
salt  and  pepper  on  them.  Brown  on  one  side  when  ready  to  turn,  have 
one  good  sized  onion  cut  up  and  2  or  3  small  sweet  pickles  cut  fine. 
Put  into  pan,  salt  and  pepper;  let  this  brown;  then  add  warm  water 
enough  to  almost  cover  chops;  let  simmer  for  1  hour  or  more. 

Alice  Schmidt  , Biggs,  Cal. 

DELICIOUS     MEAT    LOAF. 

2  Ibs.  ground  round  steak;  2  Ibs.  ground  veal  steak;  1  Ib.  ground 
pork  steak;  6  boiled  eggs;  1-4  cup  milk;  1  1-2  tsp.  salt;  1-4  t  pepper, 
tiny  bit  of  cayenne  pepper.  Mix  all  ingredients  well,  put  half  of  it 
into  loaf  pan,  lay  the  hard  cooked  eggs  in  center  of  meat;  place  rest 
of  meat  on  top.  Now  place  6  strips  bacon  on  top.  Bake  in  moderate 
oven  1  1_2  hrs'.;  serves  15.  Mrs.  Joy  Eschliman. 

ITALIAN    MEAT   LOAF. 

2  Ibs.  ground  beef;  1  Ib.  ground  fresh  pork;  1  cup  fine  dry  bread 
crumbs:  1  finely  cut  onion;  2  eggs,  slightly  beaten;  1-2  cup  milk;  salt 
and  pepper,  1-2  cup  grated  Parmesan  cheese.  Grind  beef  and  pork  to- 
gether. Combine  with  bread  crumbs,  onion,  parmesan  cheese,  salt  and 
pepper.  Moisten  with  slightly  beaten  eggs  and  milk.  Pack  into  a  loaf 
pan.  Bake  in  a  slow  oven  (300  degrees  F.)  for  about  1  1-2  hours. 

Mrs.    Earl    Hatfield,    Red    Bluff. 

SOUR  CREAM  VEAL  LOAF. 

2  Ibs.  ground  veal;  1  small  onion,  chopped  fine;  2  uncooked  carrots, 
ground;  1-2  cup  sour  cream;  salt  and  pepper. 

Combine  ground  veal,  carrots  and  finely  chopped  onion.  Season 
with  salt  anjd  pepper.  Moisten  with  sour  cream.  Pack  into  a  loaf  pan. 
Bake  in  a  300  degree  oven  for  about  11-2  hours. 

Mrs.    Earl    Hatfield,    Westside    Grange,    Red    Bluff. 

BROWN    BEEF    STEW. 

Have  2  Ibs.  beef  stew  cut  in  2- inch  cubes.  Salt  and  pepper  and 
flour  well;  add  enough  fat  to  brown  nicely  in  large,  heavy  kettle.  When 
nicely  browned  add  1  quart  of  hot  water  and  keep  about  this  much 
liquid  in  bottle  until  meat  is  done.  Have  ready  1  small  head  of  cabbage 
cut  fine,  6  or  8  carrots  cut  in  2-inch  pieces,  3  large  onions  and  6  pota- 
toes chunked.  Put  in  with  meat  and  cook  until  tender;  stir  often  to 
keep  from  burning.  Mrs.  Margaret  Hudson,  Biggs  Grange. 

ENCHILADA    SHORT    CUT. 

1  Ib.  hamburger  sauted,  add  1  can  Heinz  spaghetti;  1  can  mock 
turtle  soup:  1  can  golden  bantam  corn.  To  saute  hamburger  cook  in 
pan  until  lightly  browned  in  small  pieces.  Cook  all  together  5  or  10 
minutes.  Elizabeth  Stevenson. 


Page  18  TESTED  RECIPES 


ROAST    IN    OLD-FASHIONED    DUTCH    OVEN. 

Shortening  or  any  fat;  carrots,  potatoes,  small  onion,  small  roast  of 
beef.  Place  dutch  oven  over  fire  with  fat  in  it  and  heat.  Flour  the 
meat  and  fry  on  both  sides  in  the  fat,  salt  and  pepper  to  -taste,  then 
fry  until  well  browned,  add  a  little  water,  put  on  the  lid  and  put  in 
even.  When  meat  is  nearly  tender  add  vegetables  and  more  water  if 
needed.  Before  serving  make  a  thickening  of  flour  and  water  and  thicken 
gravy.  Luella  Mattoon,  Los  Molinos. 

TUNA    CASSEROLE. 

2  tbsp.  flour;  1-2  12-oz..  pkg.  of  fine  egg  noodles;  1  pt.  or  1  10_oz. 
can  of  chicken  broth;  1  cup  grated  cheese:  bread  crumbs;  1  7-oz.  can 
of  tuna.  Cook  noodles  in  chicken  broth,  adding  enough  water  so  nood- 
les are  not  too  stiff.  When  done  butter  casserole  and  nut  in  laver  of 
noodles  and  then  a  thin  layer  of  tuna  and  sprinkle  with  cheese;  alter- 
nate these  until  dish  is  full,  topping  with  bread  crumbs  and  grated 
cheese.  Put  in  oven  and  bake  until  cheese  is  well  melted. 

Mrs.   Margaret   Hudson.   Biggs   Grange. 
ITALIAN    POT    ROAST. 

2  oz.  mushrooms,  2  large  cloves  garlic,  salt,  pepper  and  pinch  ginger, 
1  can  tomato  sauce.  2  or  4  Ibs.  rump  roast   (pot  roast) ;  fat;   1   cup  ripe 
olives;   1  large  chopped  onion.     Put  chopped  onion   in  fat  in  dutch  oven. 
When  yellow  put  in  meat,  which  has.  been  wiped  off.     When  well  seas- 
orred,    sear   on   all   sides.     Cover   with   hot   water   and    let   simmer    for   2 
hours.     Wash  mushrooms  and  soak  in  1  CUD  hot  water  for  1  hour.  When 
meat  has  cooked  2  hours  add  mushrooms,  tomato  sauce  and  olives    Cook 
1  hour  longer.     Skim   gravy  before  serving  and   pdd   a   little  hot  wat^r 
if  necessary.     Thicken  and  serve.  Mrs.  Minnie  Lou  Davis. 

ITALIAN    BAKED    FISH. 

Select  a  4-pound  bass,  salmon,  trout  or  cod-fish.  Sear  in  plenty  of 
olive  oil.  Salt  and  pepper.  Remove  from  pan.  Slit  and  remove  bone, 
[nto  the  oil  slice  5  clove  garlic.  When  this  begins  to  brown,  add  a  small 
bunch  of  parsley,  chopped  fine,  then  one  head  of  lettuce  (or  Swiss 
chard)  coarsely  chopped.  Add  a  can  of  tomatoes  or  tom^o  sauce.  Salt 
and  pepper.  Return  fish  to  mixture,  putting  some  over  the  top.  Bake 
in  hot  oven  until  tender,  about  1-2  hour. 

Mrs.   W.   L   Shields,   Biggs,   Grange   No.   459. 
TURKISH    PILOF. 

1  cup  rice:  3  Ibs.  butter;  1  onion  (chopped  fine);  2  cups  boiling  water: 
?  cuns  strained  tomatoes:  salt  and  pepper.  Wash  and  drain  rice  and  par- 
boil for  5  minutes.  Put  butter  in  he^vy  skillet,  frv  onion,:  drain  rice  and 
brown  slightly,  stirring  occasionally.  Add  boiling  water,  cover  and 
simmer  until  tender,  adding  tomato  as  needed 

Season  to  taste.  Mrs.  Ed  Clark,  Chico,  Grange  No.  486. 

HAM    LOAF. 

3  Ibs.  lean  pork,  2  Ibs.  lean  ham,  1-2  Ib.  lesn  beef — ground  together; 
3  eggs;  2  cups  crumbs;  1  cup  milk:    1-2  can  tomato  SOUD.  salt  and  pep- 
per.    Roll  in  crumbs  and  brown  sugar.       Mrs.    Sabine,  Palermo   Grange. 


TESTED  RECIPES  Page  19 


TAMALE    PIE    (Good). 

1  can  corn;  1  can  tomatoes;  3  eggs  (hard  boiled  and  sliced;  1  clove 
garlic;  1  onion;  1  large  cup  corn  meal;  1  tbsp.  Grandma's  pepper;  1  tbsp. 
Sebharts  chili  powder;  1  cup  olives  (chopped);  1  1-2  Ibs.  ground  steak 
and  veal  or  1  cooked  chicken,  cut  in  small  pieces. 

Fry  garlic  and  onion  in  butter.  Make  a  thin  mush  of  corn  meal, 
using  chicken  broth  or  meat  stock.  Line  a  deep  pan  with  mush,  then 
put  in  a  layer  of  chicken  or  meat,  corn,  olives  and  eggs,  then  add  gar- 
lic, onions,  tomatoes  and  spices  which  have  been  mixed  together.  Repeat 
until  pan  is  full,  then  cover  with  the  remainder  of  the  mush.  Put  in  a 
slow  oven  arijd  cook  until  brown. 

Mrs.    Alice    Thompson,    Wyandotte    Grange. 

TUNA    NOODLES. 

1-2  Ib.  flat  wide  noodles;  1  1-2  cup  medium  white  sauce  (No.  2);  1  can 
tuna  (medium  size) ;  1-4  Ib.  grated  cheese;  1  small  can  pimiento.' 

Cook  noodles,  add  other  ingredients,  and  cook  in  double  boiler  or 
bake  in  greased  baking  dish  with  buttered  bread  crumbs  on  top,  until 
brown.  Mrs.  Lee  Garner,  Chico,  Cal. 

WELSH    RABBIT. 

1  Ib.  cheese,  cut  in  small  cubes;  1  cup  milk  or  thin  cream;  1  t  mus- 
tard; 2  t  salt;  1-4  t  paprika;  2  eggs;  2  t  butter,  dry  toast  or  crisp  crack, 
ers.  Put  butter  in  double  boiler;  add  cheese  and  stir  while  melting. 
When  it  is  almost  melted  add  milk  mixed  with  eggs  and  seasoning.  Con- 
tinue heating  until  cheese  melts  and  egg  thickens.  Serve  on  small  slices 
of  toast  or  crackers.  A  good  variation  of  this  dish  can  be  made  by  using 
cooked  or  canned  tomatoes  instead  of  milk. 

Mrs.  Lee  Garner,  Chico,  Cal. 

CHINESE   CHUM. 

1  medium  size  can  tuna  fish;  lOc  pkg.  Chinese  noodles;  1  medium 
onion,  chopped;  1  piece  garlic;  2  tablespoons  butter;  1  cup  milk;  1-2  Ib. 
Tillamook  cheese,  grated;  salt  and  pepper  to  taste. 

Boil   noodles   5   minutes.     Drain.     Add    remaining    ingredients.     Bake 
slowly  1-2  hour.  Mrs.  N.  R.  Jessee,  Chico. 

TAMALE    LOAF. 

1   cup  salad  oil;    3  tbsp.   butter;    2   onions,   chopped   fine. 

1.  Cook  the  above  15  minutes.  2.  Add  1  can  tomatoes,  1  can 
corn,  3  tbsp.  chili  powder,  dissolved  in  water.  3.  Add  1  1-2  cups  corn 
meal,  3  eggs,  beaten;  1  cup  milk,  1  1-2  cups  olives,  1  tbsp.  salt.  Cook  15 
minutes  more  and  bake  about  30  minutes  in  the  oven.  4.  1  cup  chop- 
ped meat  may  be  added,  such  as  ham,  cooked  meat  or  hamburger. 

Mrs.  Warren  Smith,  Biggs 

CHEESE    SOUFFLE. 

1  tbsp.  butter;  1  tbsp.  flour;  1  cup  milk:  1  cup  grated  cheese;  3  eggs, 
1-4  tsp.  salt.  Make  cream  sauce  of  butter,  flour  and  milk.  Add  grated 
cheese  an,d  salt.  Stir  until  melted  and  smooth.  Beat  eggs  separately. 
Add  yolks  to  cheese  mixture  and  fold  in  egg  whites.  Bake  in  buttered 
casserole  30  minutes  in  moderate  oven.  Serve  at  once.  (An  easy  Sun- 
day night  supper).  Mrs  Percy  Stack,  Independent  Grange,  Corning. 


Page  20  TESTED  RECIPES 


TAMALE    PIE. 

1  Ib.  shoulder  steak;   1  Ib.  pork  shoulder;  6  dried  chilis;  2  doz.  olives; 

1  cup  raisins,  2  cloves  garlic,   1-4  cup  lard,   1   cup   corn   meal. 

Cut  meat  into  inch  cubes  and  cover  with  6  cups  boiling  water.  Cook 

2  1-2  hours,  salting  to  taste.     Thicken  the  gravy  with  3  tbsp.  corn  meal, 
boil  garlic  and  peppers  until  tender,   rub  through  sieve,   add   olives   and 
raisins  to  meat.     Add  shortening  to  2  cups  boiling  water,  then  gradually 
add  meal.     Let  cook   15  minutes,  salt  to  taste.     Let  cool   enough  to  line 
a    baking    pan,    leaving    some  for  the    top,    put    in    meat    mixture,    cover 
with  the  rest  of  meal.     Bake  1  hour  in  slow  oven. 

Mrs.  Evelyn  M.   Crawford,   Durham   Grange   No.   460. 

MY    OWN    MEAT   LOAF. 

2  Ibs.  hamburger;  1  Ib.  pork  sausage;  3  beaten  eggs:    1  tsp.  salt;  pep- 
per to  suit  your  taste,  1  cup  tomato  pulp  or  hot  sauce;  1.2  cup  soft  bread 
crumbs-;    1-2  diced  onion.     Mix  thoroghly,  shape  into  loaf  and  lay  some 
strips  of  bacon  on  top  and  bake  as  a  roast.     B^ste  with   tomato  juice  or 
water  until  done  and  brown.  Mrs.  W.   O.   Rhoades,   Durham,   Cal. 

ITALIAN    CHICKEN. 

Cut  chicken  in  uniform  pieces  and  fry  in  hot  olive  oil  until  brown. 
Season  with  salt  and  pepper.  Add  1  t  finely  minced  onion,  1  clove 
minced  garlic  and  a  few  sprigs  of  parsley  and  fry  a  few  miniutes  longer. 
Add  1  small  can  tomato  sauce,  and  allow  to  simmer  until  chicken  is 
tender.  Helen  Armour,  Nelson.  Durham  No.  460. 

MEAT    PIE. 

1-2  Ib.  ground  round  steak  or  hamburger;  1  cup  cooked  rice;  1  tbsp. 
chopped  onion;  1-2  cup  canned  cream;  1  tsp.  salt  and  pepper,  line  a 
casserole;  mix  lightly,  2  eggs,  1  cup  canned  cream,  salt  and  pepper;  2 
cups  canned  whole  kernel  corn  or  peas.  Pour  into  casserole  and  bake 
40  minutes.  Put  grated  cheese  on  top  and  bake  10  minutes. 

Mrs.    Sabine. 

ZOMIE    BALLS. 

1  1-2  Ibs.  hamburger;  1-2  Ib.  sausage;  1-2  cup  uncooked  rice;  1-2  cup 
bread  crumbs;  1  egg,  onion  salt  and  pepper.  Make  into  balls.  Cover 
with  1  can  hot  sauce  and  1  can  water.  Bake  in  covered  dish  11-2  hours. 

Mrs.  Otis  Fish,  Red  Bluff,  Westside  Grange. 

SCRAPPLE    TAMALE    LOAF. 

3  cups  scrapple;   1   can  corn;    1   can   tomatoes;    1   can   ripe   olives:    1 
large   ground    onion,    3   tbsp.    chili    powder,    clove    garlic    if    liked.     Cook 
15  minutes  then  add  2  eggs,  2     cups  of  milk.     Bake  30  minutes. 

Mrs.  L.  A.  McDonald,  Gerber,  Cal.,  El  Camino  Grange,  No.  462. 

SMOTHERED    VEAL. 

1  slice  round  of  veal,  1  inch  thick  (1  1-4  Ibs);  2  tsp.  salt,  1-8  tsp. 
pepper,  dash  paprika;  4  tbsp.  flour;  4  tbsp.  suet  or  other  fat;  3-4  cup 
sour  cream. 

Dredge  veal  with  salt,  pepper,  paprika  and  flour.  Melt  fat,  add 
meat.  Cook  slowly  until  brown  on  both  sides.  Pour  in  sour  cream. 
Cover  tightly  and  simmer  slowly  until  tender  (1  hour  or  more).  Cook 
at  low  temperature.  Mrs.  T.  J.  Hellen,  Independent  Grange,  Corning. 


TESTED  RECIPES  Page  21 


BAKED    PORK    CHOPS. 

6  or  8  lean  pork  chops;  3  dill  pickles;  1  can  tomato  soup.  Season 
chops  with  salt,  pepper  and  dash  of  sage  (omit  sage  if  not  liked).  Ar- 
range in  baking  pan.  Put  thick  slice  of  dill  pickle  on  each  chop.  Cover 
with  tomato  soup.  Bake  until  soup  is  quite  thick  and  chops  done.  Use 
hot  oven.  Mrs.  L.  E.  West. 

CHICKEN    TAMALE    LOAF. 

1  can  tomatoes,  1  can  corn,  1  onion,  5  cloves  garlic,  3  t  chili  powder, 
1-2  cup  butter,    1  cup  ripe   olives.     Cook   15   minutes — add   2   cups  milk, 
2  cups  yellow  corn  meal,  3  eggs,  1  chicken  and  broth.     Bake  two  hours. 

Naomi  Green,  Elk    Creek. 

MEAT    BALLS. 

2  Ibs.   hamburger;    2    eggs;    green    pepper;    1-2    cam   tomatoes;    bread 
crumbs,   salt   and  pepper. 

Mix  and  form  into  balls.  Place  in  a  baking  dish  and  pour  a  little 
hot  water  over  them  and  cook  in  oven  for  about  45  minutes  with  mod- 
erate heat.  When  almost  done  pour  sauce  over  balls  and  cook  a  little 
longer. 

Sauce. 

1  medium  size  onion;   1  tbsp.  flour;   1-2  can  tomatoes. 

Brown  onion  in  small  amount  of  shortening  in  frying  pan.  Then 
add  flour  and  tomatoes.  Cook  until  thick.  If  too*thick  add  a  little 
water. 

Mildred  L.  Koth,  1214  Yolo  St.,  Corning,  El  Camino  Grange,  No.  462. 


A.  D.  PIEPER 
Department  Store 

Willows  California 


breads 


MUFFINS. 

2  eggs  2   tsp.   baking  powder 

2    cups    flour  1-2  cup  milk 

1-4    cup    sugar  1-2  cup  melted  butter 

1    small   tsp.   salt 

Sift  flour  with  other  dry  ingredients  twice.  Stir  the  eggs  and  milk 
together.  Dont  beat  the  eggs.  Mix  together  slowly  and  bake. 

Mrs   C.  J.   More,   Los  Molinos,   Cal. 

PARKER    HOUSE    ROLLS. 

1   cake  Fleshman's  yeast  2   T  shortening 

1  pt.  sweet  milk  1  t  salt 

2  T  sugar  2  pts.  sifted  flour. 

Dissolve  yeast  and  salt  in  luke  warm  milk,  add  shortening  and  11-2 
pts.  flour,  beat  until  smooth  and  set  to  raise  in  a  warm  place  in  *. 
greased  bowl  until  light.  Then  add  rest  of  flour,  kneed  well,  place  ii. 
warm  place  about  11-2  hours  or  until  double  in  bulk. 

Roll  to  1-4  inch  thick,  brush  with  butter,  cut  out,  crease  through 
center  heavily  with  dull  knife,  fold  over,  place  in  greased  pan  one 
inch  apart,  set  to  raise  until  light;  bake  ten  minutes  in  hot  over. 

Myra    Alice    Wilson,    Paradise,    Cal 

POTATO  REFRIGERATOR  ROLLS. 

1    yeast    cake  1  cup  hot  mashed  potatoes 

1-2   cup   lukewarm   water  1  cup  scalded  milk 

1-3  cup  shortening  2  beaten  eggs 

1   tsp.   salt  6-8  cup  flour 

1-2  cup  sugar 

Mash  potatoes,  add  shortening,  sugar,  salt  and  eggs  and  cream  well. 
Dissolve  yeast  in  lukewarm  water,  add  to  lukewarm  milk,  then  add  to 
potato  mixture.  Add  sifted  flour  to  make  stiff  dough.  Knead  well. 
Put  in  bowl  to  rise  double  in  bulk.  Knead  lightly;  put  in  covered  dish 
in  refrigerator  until  needed.  Shape  into  rolls  and  let  rise  about  1  1-2 
hours  before  baking;  temperature  400  degrees;  time  20-25  minutes. 

Fern    Bentz. 

WHOLE    WHEAT    BREAD. 

Follow  directions  for  white  bread..  Using  1-2  whole  wheat  and  1-2 
white  flour.  You'll  probably  need  about  2  3-4  cups  of  each  as  this 
dough  should  be  slightly  softer  than  the  white  bread.  Follow  the  same 
procedure  as  to  rising  and  molding.  Bake  in  hot  oven  425  degrees  F. 
about  50  minutes. 

Mrs.   H.   L.    Sonnrey.    Durham    Grange. 


TESTED  RECIPES  Page  23 

WHITE    BREAD    (Amount   for   two    loaves   or   2    1-2    dozen    buns) 

1  packet  of  quick  yeast  2  tbsp  of  fat 

11-2  cups  lukewarm  milk   (scalded    1-2  cup  lukewarm   water 
and  cooled)  2  tsp.   of  sugar 

2  tsp.  of  salt  About  6  cups  of  flour 

Soften  yeast  in  a  little  lukewarm  water.  Place  in  large  bowl  all 
liquids,  salt,  sugar  and  softened  fat.  Add  2  cups  of  flour,  blend  into 
batter.  Now  add  the  yeast,  then  the  rest  of  the  flour.  Turn  onto  a 
floured  board,  knead  lightly  7  or  8  minutes.  Cover  and  let  rise  in 
greased  bowl  until  double  in  bulk,  about  40  minutes.  Cut  into  two 
pieces,  let  rise  20  minutes,  then  mold  into  loaves  or  buns  and  let  rise 
until  nearly  double.  Bake  45  or  50  minutes  in  moderately  hot  oven 
(400  degrees  F.)  for  loaves;  for  buns  (450  degrees  F.)  20  minutes  then 
lower  heat  to  400  degrees  F.  and  bake  10  minutes  longer. 

Mrs.    H.    L.    Sohnrey,    Durham,    Cal. 

DOUGHNUTS. 

1   cup   of  sugar  1  tsp.  soda 

1  cup  of  sour  cream  1  tsp.  butter 
Dissolve  sugar  in  cream  and  dough-    2  eggs 

nuts  will  not  absorb  the  lard.     Nutmeg  or  cinnamon  to  taste 
Flour    enough    for    a    soft    dough.      Fry    in    deep    fat.      Roll    in    sugar 
when  partly  cold. 

Mrs.   Rose   Borchers,    Chico    Grange. 

PANCAKES    OR    WAFFLES. 

2  cups  flour  cup  milk 
2  1-2  t  baking  powder  2   eggs 

1  t  salt  1-4   cup  melted   shortening 

Add  milk  to  sifted  dry  ingredients  Separate  eggs.  Add  well  beaten' 
yolks  to  mixture.  Add  melted  shortening.  Mix  well.  Fold  in  stiffly 
beaten  egg  whites. 

Miss    Haroldine    Stanley. 

FILLED    ROLLS. 

2  doz.  hard  rolls  1  lb.  Martin's  New  York  Creese,  or 

2  green  peppers  any   piquant   yellow    cheese 
4   green  onions                                           1-2  cup  olive  oil 

3  hard  cooked  eggs  1  can  tomato  sauce. 
1-2  pint  stuffed  olives 

Put  everything  solid  through  a  food  grinder.  Add  olive  oil  and 
tomato  sauce.  Cut  a  lengthwise  v-shaped  wedge  from  each  roll.  Fill 
roll,  replace  cover,  and  heat  in  oven  for  ten  minutes. 

Mrs.    W.    L.    Shields,    Biggs   Grange   No.    459. 


Page  24  TESTED  RECIPES 


DENVER    BISCUITS. 

1    cup   potatoes  1  qt.  sweet  milk 

1  cup  lard  1  cake  Fleishman  yeast 

1    cup   sugar  2  tsp.  baking  powder 

1  tsp.  soda  Flour 

Mix  potatoes,  sugar  and  lard,  well.  Scald  milk  and  add  to  mixture. 
Sift  some  flour  with  the  baking  powder  and  soda  and  add.  Use  enough 
flour  to  make  like  cake  batter.  Add  the  cake  of  yeast,  which  has  been 
soaked  in  a  little  warm  water,  last.  Let  stand  six  hours,  then  mix  more 
flour  like  bread.  Roll  out  on  board.  Butter  and  fold  one-half  over 
the  other  and  cut  out  with  a  biscuit  cutter.  Let  rise  until  light  and  bake. 
This  dough  can  be  kept  several  days  in  the  ice  box  and  a  piece  pinched 
off  and  rolled  out  when  wanted. 

Mrs.    Minnie   Lou    Davis,    Paradise. 

REFRIGERATOR    ROLLS. 

1   cake  compressed  yeast  1   cup  mashed  potatoes 

1-2  cup  lukewarm  water  1  cup  scalded  milk 

2-3  cup  shortening.  2   well  beaten   eggs 

1-2   cup   sugar  6  cups  flour 

1  tsp.  salt 

Dissolve  yeast  in  lukewarm  water.  Scald  the  milk  and  add  the  short- 
ening, sugar,  salt  and  mashed  potatoes.  When  cool  add  the  dissolved 
yeast  and  eggs  and  mix  well.  Stir  in  enough  flour  to  make  a  stiff 
dough,  turn  out  on  a  floured  board  and  knead  well.  Place  the  dough 
in  a  large  bowl,  rub  the  top  with  melted  shortening,  cover  and  place 
in  refrigerator.  About  an  hour  before  baking  time,  pinch  off  dough, 
shape  into  rolls  and  place  them  in  greased  muffin  tins  or  on  baking 
sheet.  Cover  and  let  them  rise  until  light.  Bake  in  a  hot  oven,  425 
degrees  for  15  or  20  minutes. 

Mrs.   N.   R.  Jessee,   Chico. 
CORN    BREAD. 

1  cup  flour,  4  tsp  baking  powder        1  egg 
1  cup  corn  meal  1-4  cup  melted  butter 

1-4  cup  sugar  1  cup  sweet  milk 

1-2  tsp.  salt 

Mix   all   ingredients.     Bake  25   minutes   in   a   moderate   oven. 

Mrs.  R.   S.   Green,   Durham. 
EVER    READY    DENVER    ROLLS. 

Scald  1  pt.  sweet  milk  or  milk  and  water,  1-2  of  each;  remove  from 
fire  and  add:  1-2  cup  mashed  potatoes;  1-2  cup  lard,  let  cool.  Tc  1  qt.  flour 
add:  1-2  cup  sugar,  3-4  t  salt,  1-2  t  soda,  1  t  baking  powder;  to  this 
add  milk  mixture  and  1-2  cake  yeast  dissolved  in  1-2  glass  warm  water: 
add  enough  more  flour  to  make  soft  dough,  work  on  board  until  it  will 
not  stick.  When  needed  pinch  off  small  pieces,  let  rise  1  hour  or  more; 
bake  in  hot  oven;  dough  will  keep  in  cool  place  week  or  more. 

Mrs.    G.    A.   Young,    Orland    Grange. 


TESTED  RECIPES  ""Page  25 


NUT    BREAD. 

1    egg   well   beaten  4  tsp.  baking  powder 

1  cup  sugar  1   cup  nut  meats 

1    1-2   cups   sweet  milk  pinch  of  salt 

4  cups  flour  vanilla 

Let   stand   20   minutes  before    baking;    bake    1    hour. 

Sarah    Compton,    Durham. 

BUTTERSCOTSCH    REFRIGERATOR    COOKIES. 

1  cup    shortening,    1-2    butter  1  tsp.  soda 

2  cups    brown    sugar  1  tsp.  cream  of  tartar 

2  eggs  2  t  sour  cream 

3  1-2   cups   flour  1   tsp.  vanilla 

1-4   tsp.  salt  1   cup  finely  chopped  nuts 

Sarah   Compton,    Durham. 

NUT   BREAD 

4  cups  flour  1  tsp.  salt 

4  tsp.  baking  powder  1    1-2   cup   nut  meats 

1  cup  sugar  2  cups  milk 
1  ^gg 

Sift  dry  ingredients.  Beat  eggs  in  milk,  add  to  dry  ingredients,  add 

nuts  chopped;    leave  set  20  minutes.     Bake  55  minutes  at  300  degrees. 
Mrs.  Barbara  Hunter,  Gridley  Grange  No.  457,  Gridley,  Cal. 

CORN    CAKE    (425  degrees) 

3-4  cup  corn  meal  1-2  tsp.  salt 

1  1-4  cups  flour  1  egg,  well  beaten 
1-4  cup  sugar  1  cup  milk 

4  tsp.  baking  powder  ,    2  tbsp.  melted  fat 

Mix  and  sift  dry  ingredients,  add  egg,  well  beaten;  milk  and  melted 
fat.  Beat.  Mrs.  E.  L.  Holmes,  Palermo  Grange. 

CORN    BREAD. 

1  large  tbsp.  butter;  1-2  cup  sugar;  2  eggs,  creamed  together;  1  1-2 
cups  milk;  2  cups  flour  and  1  cup  full  of  corn  meal;  3  tsp.  of  baking  pow- 
der and  1-2  tsp.  salt.  Bake  in  a  bread  pan  in  moderate  oven. 

Mrs.   W.    L.    Bedford,    Los   Molinos,    Cal 

BANANA    BREAD. 

1-2   cup  shortening  1  cup  sugar 

2  eggs  3  bananas 
2  cups  flour  1  tsp.  soda 

pinch  salt  1-4  cup  walnuts,  chopped 

Cream  shortening,  add  sugar,  gradually  creaming  until  well  blended. 
Beat  eggs  well  and  stir  into  creamed  mixture.  Beat  in  mashed  bananas. 
Sift  together  flour,  soda  and  salt;  stir  in  with  fruit  and  nuts.  Bake 
in  moderate  over  40  to  55  minutes.  Mrs.  Daisy  Jones,  Los  Molinos. 


BJiUiama 


"New  Things  While  New" 

320    MAIN    STREET 

CHICO        —        —        CALIF. 


Cash  Mercantile  Stores  Co. 

DRY   GOODS  —  READY  TO   WEAR  —   MEN'S    FURNISHINGS 

NOTIONS  AND   SHOES 
"A  Safe  Place  to  Trade A  Sure  Place  to  Save" 

"We  Make  Shoes  a  Specialty" 

Corning,  Calif. 

TRY  Shuberts  Sherbets 
Ice  Cream  and  Ice  Milk 

SUPER-CREAMED 
ICE  CREAM 

178  East  7th  Street  Phone  1017 

CHICO        —        —        CALIF. 


YOU  WILL  BE  REALLY  PLEASED  WHEN  YOU 
HAVE  A  PERMANENT  WAVE  AT 

White  Palace  Beauty  Shop 

324  Main  Street  Phone  335 

CHICO        —        —        CALIF. 


TESTED  RECIPES  Page  27 


BUNS. 

Take  4  cups  lukewarm  milk,  1-2  cup  sugar,  2  tsp.  salt,  1  cake  Fleish- 
man's yeast.  Let  stand  for  15  minutes.  Then  add  4  tbsp.  of  melted 
shortening  and  enough  flour  to  make  a  stiff  dough.  Lst  rise.  Then 
make  it  into  buns  or  tea  rolls. 

ICE  BOX  ROLLS. 

1  cape  of  compressed  yeast;  3  cups  of  milk  or  2  cups  of  milk  and 
1  cup  of  potato  water.  Put  milk  in  pan;  let  come  to  boiling  point;  add 
3  tbsp.  of  lard;  let  cool,  then  add  3  tbsp.  of  sugar,  1  tbsp.  of  salt,  then 
yeast  cake.  Stir  enough  flour  in  to  make  stiff  batter;  put  in  ice  box. 
When  ready  to  make  out  roll  for  dinner,  make  them  out  about  an  hour 
before  time  to  bake.  Let  rise.  Bake  about  15  minutes  in  450-degree 
oven.  Elizabeth  McDonald,  Gerber,  Cal.,  El  Camino  Grange  462 

SOFT    GINGER    BREAD. 

1-2  cup  sugar.  1  scant  tsp.  soda. 

1-2   cup   molasses.  1    tsp.   cinnamon. 

1  cup  flour.  1-2   tsp.   ginger. 
1-4    cup    shortening.  1-2    tsp.    allspice. 
1-2    cup    boiling    water   added    last. 

Mix  sugar,  shortening,  molasses  and  add  flour  with  spices  and  soda 
and  last  add  hot  water.  Bake. 

Mrs.    Minnie    Mudd,    Orland    Grange. 

BUTTERSCOTCH     BREAD. 

2  eggs.  1   tsp.   baking  powder. 

2  cups  brown  sugar.  1-2  tsp.  salt. 

3  tbsp.  melted  shortening.  2  cups  sour  milk. 

4  cups   flour.  1  cup  chopped  walnut  meats. 
1  tsp.  soda. 

Beat  eggs,  add  sugar  and  shortening  and  beat  well  together.  Sift 
flour  and  measure  and  sift  with  salt,  soda  and  baking  powder,  add  to 
egg  mixture  alternately  with  the  milk.  Add  nut  meats.  Pour  into 
greased  loaf  pans  and  bake  in  moderate  oven  (350  degrees)  45  minutes. 
This  makes  two  loaves. 

Mrs.   W.   D.    Coles,   Los   Molinos. 

SOFT   GINGER    BREAD. 

1-4   cup   butter.  1  3-4  cups  flour. 

1-2  cup  sugar.  1  tsp.  soda. 

1  egg.  1  tsp.  cinnamon. 

1-2  cup  milk.  2   tsp.   ginger. 

1-2    cup   molasses.  1-4  tsp.  salt. 

Cream  butter,  add  sugar,  slightly  beaten  egg.  Sift  dry  ingredients 
together  and  mix  alternately  with  the  liquids.  Stir  until  smooth.  Pour 
into  an  oiled  pan.  Bake  30  minutes. 

M.    C.   Walker,   Westside   Grange,   Red   Bluff. 


Pies 


PIE  CRUST. 

1  cp  flour;  1-3  cup  lard;  salt  size  of  a  pea;  water  enough  to  fold 
together.  Mrs.  W.  L.  Bedford,  Los  Molinos,  Cal. 

LEMON    SPONGE    PIE. 

Cream — 1  cup  sugar,  1  tbsp.  butter,  2  heaping  tsp.  flour.  Add  juice 
and  rind  of  1  lemon,  2  well  beaten  yolks  of  eggs,  1  cup  sweet  milk. 
Last  add  stiffly  beaten  egg  whites.  Bake  in  raw  pie  shell  in  moderate 
oven.  Mrs.  Nellie  Anderson,  Los  Molinos,  Cal. 

APRICOT    DAINTIES^ 

Bake  individual  crust,  fill  with  custard.  1-4  cup  sugar,  1  tbsp.  corn 
starch,  1-8  tsp.  salt.  Add  1  cup  scalded  milk,  stirring  constantly  until 
slightly  thickened.  Add  2  egg  yolks  beaten,  cook  1  minute,  add  1-4  tsp. 
vanilla.  Cover  with — Mash  1-2  cup  drained  cooked  apricots;  stir  in  3 
tbsp.  sugar;  1-2  tsp.  lemon  juice.  Beat  2  egg  whites  stiff  and  apricot 
mixture.  Beat  until  meringue  holds  shape.  If  necessary  add  more  sugar. 

Mrs.  Nellie  Anderson,  Los  Molinos,  Cal. 

LEMON    PIE. 

•:'•  11-2  cups  sugar;  6  tbsp.  corn  starch;  1  1-2  cups  boiling  water;  3 
egg  yolks;  1  cooled  baked  9_inch  pie  shell;  3  tbsp.  butter;  4  tbsp.  lemon 
juice;  1  1-2  tbsp.  grated  lemon  rind. 

If  you  wish  a  filling  that  will  hold  its  shape  when  cut,  use  7  tbsp. 
corn  starch  instead  of  6.  Mrs.  Minnie  Lou  Davis,  Paradise. 

HOT  WATER    PIE   CRUST. 

1-2  cup  shortening,  1-4  cup  boiling  water;  1  1-2  cups  sifted  flour; 
1-2  tsp.  baking  powder;  1-2  tsp.  salt. 

Pour  boiling  water  over  shortening  and  beat  until  creamy.  Sift  in 
the  flour,  baking  powder  and  salt.  Stir  together.  Roll  out  to  1-8  inch 
thickness  on  lightly  floured  board.  This  recipe  makes  two  9-inch  crusts. 

Mrs.  Perry  Bledsoe. 

CHESS    PIE. 

3  eggs  (save  whites  of  two);  1  cup  sugar;  1  cup  bread  crumbs;  1  t 
butter;  1-2  cup  chopped  raisins;  water  to  thin.  Heat  mixture  and  add 
lemon  favoring. 

Baked  Crust —Beat  whites  for  top  of  pie.  Put  in  oven  to  brown. 

Mrs.  R.  L.  Johnston,  Biggs  Grange. 

PRINCE    OF   WALES    PIE. 

Line  a  pie  pan  with  pastry  dough  raw,  cover  the  bottom  thickly 
with  finely  chopped  pared  raw  apples.  Take  the  yolks  of  2  eggs  and  cream 
them  with  1-2  cup  of  sugar  as  for  a  sponge  cake,  and  add  2  melted 
tbsp.  of  butter,  creaming  again.  Add  1  cup  of  milk  and  pour  the  whole 
over  the  apples  in  pie  crust.  Lattice  top  with  strips  of  raw  pastry 
dough,  and  bake  35  minutes  in  a  slow  oven. 

Then  make  a  meringue  from  the  stiffly  beaten  whiles  of  the  2  eggs 
and  4  tbsp.  powdered  sugar  with  a  few  chorjped  nuts  added.  Drop  in 
teaspoonf uls  over  the  top  of  pie;  brown  lightly. 

Mrs.   L.    O.   Rodney,    Durham   No.   460. 


TESTED  RECIPES  Page  29 


1 1 


APRICOT    CREAM    PIE. 

Line  a  9-inch  pie  plate  with  pastry,  sprinkle  1_3  cup  sugar  over 
bottom,  and  1-4  cup  flour  over  the  sugar.  Place  a  layer  of  canned 
apricots  (sweetened)  on,  top  of  flour,  then  sprinkle  with  1-3  cup  of 
sugar,  then  1-4  cup  of  flour  and  pour  the  cream  over  all  and 
sprinkle  with  a  little  cinnamon.  Be  cure  to  cover  the  flour  as  it  will 
float  on  top.  Do  not  stir  flour  and  cream  together.  Bake  in  a  slow 
oven  until  custard  is  set.  If  baked  too  fast  will  turn  to  whev. 

Mrs.    W.    O.  Rhoades,    Durham,    Cal. 

CARAMEL    PIE. 

2  cups  brown  sugar:  1  tbsp.  butter;  1  1-2  cups  sweet  milk:  2  tbsp. 
flour;  1  tbsp.  vanilla;  2  egg  yolks.  Mix  all  ingredients,  cook  until  thick, 
then  pour  into  baked  pie  crust  and  cover  with  meringue.  Place  in  oven 
until  delicately  brown.  Mrs.  Joy  Eschliman,  Glenn,  Cal. 

SOUR    CREAM    RAISIN    PIE. 

1-2  cup  cooked  raisins;  1  cup  sour  cream;  1  cup  sugar:    1  tsp.  cloves; 
tsp.   cinnamon,   2  tbsp.    corn   starch   or  flour;    2    eggs,   whites    reserved. 
Bake    in.   one    crust.  Mrs.  Joy    Eschliman,    Glenn    Cal. 


PIE    CRUST    WITH    HOT    WATER. 

(Ingredients  for  2  double  pies) — 3  cups  flour;  1-2  tsp.  baking  pow- 
der; 2-3  cup  hot  water;  1  cup  lard;  3-4  tsp.  salt. 

Pour  hot  water  over  lard  and  mix  well.  Sift  flour,  salt  and  bak- 
ing powder  together.  Pour  lard  and  water  into  flour  slowly  while 
stirring  it  in  with  a  spoon.  Slightly  chill  before  making  into  pies. 

Luella    Mattoon,    Los    Molinos. 

LEMON    SUNNY    SILVER    PIE. 

4  eggs;  1  cup  sugar;  1-2  tsp.  gelatine;  1_2  tsp.  lemon  juice;  1-3  cup 
boiling  water,  1-4  tsp.  salt,  1  tsp.  lemon  extract. 

Beat  egg  yolks  until  thick,  add  1-2  cup  sugar,  beating  constantly, 
then  cook  in  double  boiler  until  creamy.  Soak  gelatine  in  lemon  juice 
for  five  minutes  and  dissolve  in  boiling  water  and  add  gelatine  and  salt 
to  egg  mixture  and  cool.  Beat  egg  whites,  remaining  sugar  and  flavor- 
ing into  a  meringue  and  fold,  into  egg  yolk  mixture.  Pour  into  baked 
shell  and  chill  at  least  4  hours.  Top  with  whipped  cream.  Helen  Armour. 

RHUBARB    PIE. 

31-2  cups  of  rhubarb  cut  in  1-2  inch  lengths;  1  1-4  cups  sugar:  1 
tbsp.  water;  1  1-2  tbsp.  topioca  Combine  rhubarb,  sugar,  water  and 
tapioca,  let  stand  while  pie  crust  is  made.  Fill  pie  shell  with  rhubarb 
and  moisten  edges  with  water  and  lattice  with  thin  pie  crust  cut  in 
1-2  inch  strips.  Bake.  Mrs.  C.  L.  Irish.  Westside  Grange,  Red  Bluff. 

PUMPKIN    CHIFFON    PIE. 

1  cup  brown  sugar;  3  egg  yolks;  1  cup  canned  pumpkin;  1  cup  milk: 
1  tisp.  cinnamon,  1-2  tsp.  ginger;  1-4  tsp.  allspice;  1-2  tsp.  salt. 

Soak  1  tbsp.  gelatine  in  1_4  cup  cold  water  for  5  minutes.  Add 
softened  gelatin.e  to  hot  cooked  mixture  and  cool.  When  the  mixture 
begins  to  congeal,  fold  in  3  egg  whites  beaten  stiff  and  dry;  2  tbsp. 


C.  &  H.  MARKET 

A  COMPLETE  LINE   OF 

Fruits,  Vegetables,  Groceries 

and  Meats 
Red  Bluff  California 

Phone   533  543  Walnut   Street 


Fine  Groceries  —  Reasonably  Priced 

JOE   E.   HILL,   Owner  Phone  40 

Corning       —       California 


J.  C.  PENNEY  CO. 

Department  Stores 

412  Walnut  Street 

Red  Bluff  California 


Safeway  Stores 

DISTRIBUTION  WITHOUT  WASTE 

Economical  Food  Distributors 
Corning      —       California 


TESTED  RECIPES  Page  31 


sugar,  1  to  2  tsp.  orange  juice  and  a  little  grated  rind.  One  may  put 
this  mixture  in  a  cooked  and  cooled  pie  shell  or  it  may  be  used  as  a 
pudding.  In|  both  cases,  whipped  cream  should  be  used.  It  is  nice 
with  chopped  nuts  sprinkled  over  the  whipped  cream. 

Mrs.   Alice   Thompson,   Wyandotte   Grange. 

GREEN   TOMATO    PIE. 

Scald  sliced  green  tomatoes  in  salted  water  2  minutes,  drain  well; 
line  pan  with  pie  dough;  sprinkle  with  raisins;  add  the  drained  toma- 
toes. Sift  together  1  heaping  tbsp.  sifted  flour,  3-4  cup  sugar.  Pour 
over  tomatoes,  dot  with  butter  and  a  few  drops  of  lemon  juice.  Put 
on  top  crust,  press  edges  together.  Strip  of  wet  cloth  around  the  edge 
will  keep  it  sealed  and  juice  in.  Elizabeth  Stevenson. 

VIENNA    PASTRY. 

2  cups  sifted  flour;  4  tsp.  Royal  baking  powder  (or  2  tsp.  double 
acting) ;  1  tsp.  salt;  3  tbsp.  shortening;  3-4  cup  milk;  1  egg  yolk  beaten 
in  the  milk.  *Mix  and  roll  1-4  inch  thick,  cut  in  squares  and  put  dried 
apricots  or  peaches,  cooked  and  sweetened,  in  center  of  each.  Pinch 
all  four  corners  together  and  bake.  Elizabeth  Stevenson. 

RAISIN    PIE. 

2  cups  raisins,  1-2  cup  sugar — cook  until  raisins  are  done.  Thicken 
with  corn  starch.  Then  add  tbsp.  butter  and  tsp.  vanilla.  Fill  baked 
crust;  whipped  cream  'on  top.  Naomi  Green,  Elk  Creek. 

LEMON    PINEAPPLE    PIE. 

1  cup  water,  1  cup  grated  pineapple,  2  lemons,  1  1-2  cups  sugar,  2 
large  tbsp.  flour,  1-2  tsp.  salt,  4  eggs,  cream,  sugar  and  yolks  of  eggs. 
Add  flour,  water,  pineapple,  salt,  juice  and  grated  rind  of  lemons.  Put 
in  double  boiler.  Cook  until  thick  and  pour  in  baked  pie  shell.  Beat 
the  whites  of  eggs  stiff;  add  1  tbsp.  of  sugar,  1-4  tsp.  cream  tartar  and 
put  on  top  of  pie  and  brown.  Mrs.  H.  E.  Bachman,  Chico. 

CHESS   PIE. 

Filling— 1  cup  sugar,  1-2  cup  butter,  creamed  together;  1  cup  chop- 
ped walnuts,  1  cup  raisins,  1  whole  egg  and  yolks  of  2  eggs,  1  tsp. 
vanilla  cream  all  together.  Line  gem  pans  with  rich  pie  crust;  fill  each 
one  with  filling  and  bake  until  brown;  beat  the  2  egg  whites  stiff  with 
2  tbsp.  of  sugar.  Put  on  pies  and  brown.  Mrs.  H.  E.  Bachman,  Chico. 

MARSHMALLOW    PIE. 

1-2  Ib.  marshmallows,   1_2  cup  milk. 

Melt  the  above  in  a  double  boiler  and  cool  before  adding  1  cup  of 
cream,  whipped.  Take  10  graham  crackers  and  crush  them  with  a  roll- 
ing pin.  Sprinkle  the  crumbs  over  the  bottom  of  a  pie  plate,  covering 
the  sides  as  nearly  as  possible.  Puf  in  the  marshmallow  mixture,  then 
sprinkle  the  remaining  crumbs  on  top.  Let  stand  in  refrigerator  or  in 
a  cool  place  before  serving.  This  pie  is  "beyond  words  of  expression." 

Sadie  C.  Laws,  Chico  Grange. 

SOUR    CREAM    PIE. 

Mix  together— 1  cup  sugar,  1  cup  chopped  raisins,  1  cup  sour  cream, 
1  well  beaten  egg,  1-2  tsp.  cinnamon,  nutmeg,  salt,  1.4  tst>.  cloves,  1 
tsp.  vinegar.  Bake  in  two  crusts.  Annie  McCallam,  Biggs. 


Page  32  TESTED  RECIPES 


RHUBARB    PIE    DELUXE. 

(Six  servings)— 2  eggs,  1  tsp,  vanilla,  4  tsp.  salt,  2  cups  sugar,  1 
tsp.  baking  powder,  1-3  cup  flour,  1  quart  sliced  rhubarb. 

Beat  eggs,  vanilla  and  salt  light.  Add  sugar,  baking  powder  and 
flour  mixed  together.  Stir  urxtil  well  combined,  then  add  rhubarb.  Pour 
into  a  pastry  lined  pie  tin.  Bake  in  a  hot  oven  (400  degrees  F.)  until 
crust  is  set;  then  reduce  heat  to  350  degrees  until  rhubarb  is  tender  and 
pie  is  lightly  browned.  Mrs.  Ed  Clark,  Chico  Grange,  No.  486. 

PINEAPPLE    MERINGUE    PIE. 

1  scant  1-2  cup  sugar;  2  tbsp.  corn  starch;  1-2  cup  pineapple  juice; 
1-8  tsp.  salt;  1  1-2  cups  hot  water;  2  egg  yolks. 

Mix  dry  ingredients  all  together.  Pour  in  the  hot  water  and  pine- 
apple juice,  add  egg  yolks  beaten.  Return  to  stove  and  cook  until 
thick.  When  done,  cool  and  add  1  cup  grated  pineapple,  1-2  tsp.  van- 
illa. Pour  into  baked  pie  crust,  and  cover  with  egg  whites  beaten  with 

2  tablespoons  powdered   sugar.  Mrs,   Mabel   Stephens. 

LEMON    CAKE    PIE. 

Blend  together  1  cup  sugar  an^d  1  tbsp.  butter.  Stir  in  well  the  yolk 
of  2  eggs,  1  cup  milk,  2  tbsp.  of  flour,  and  juice  and  grated  rind  of  two 
lemons.  Then  fold  in  the  stiffly  beaten  whites  of  2  eggs.  Pour  into 
crust  and  bake  in  slow  oven.  The  top  will  be  like  sponge  cake  and 
bottom  a  custard.  Mrs,  W.  L.  Entler,  Chico. 

LEMON    PIE. 

Mix  1  cup  sugar,  3  tbsp.  flour.  Add  2  cupfuls  cold  water  and  yolks 
of  2  eggs  beaten  to  a  cream.  Cook  until  thick  and  add  the  juice  of 
one  lemon  and  part  of  the  grated  rind  of  lemon.  Pour  into  baked  crust. 
Cover  with  meringue.  By  mixing  the  flour  with  sugar  it  dissolves  more 
readily.  Jessie  Silver. 

LEMON  CREAM    PIE. 

Cook  carefully  stirring  all  the  time  the  beaten  yolks  of  4  eggs,  1-2 
cup  sugar,  juice  and  grated  rind  of  one  large  lemon.  When  thick  add 
the  stiffly  beaten  whites  of  2  eggs  and  fill  pie  crust  (already  baked). 
Make  frosting  of  two  remaining  whites,  add  a  little  lemon  flavor  and 
sugar;  spread  over  pie  and  put  in  hot  oven  to  brown  quickly. 

Annie  McCallam,  Biggs. 

HONEY    MERINGUE. 

4  tbsp.  honey,  2  tsp.  soft  butter.  2  egg  whites,  few  grains  salt.  Cream 
honey  and  butter  together  until  creamy,  beat  egg  whites  and  salt  until 
ttiff,  then  fold  in  honey  and  butter.  Spread  on  pie  and  brown  in  the 
oven.  Mrs.  Frank  Merrifield,  Durham  Grange,  No.  460. 

GRAPENUT   PIE. 

1-2  cup  grapenuts,  2  cups  milk,  1-3  cup  sugar,  3  tbsp.   corn   starch, 

3  egg  yolks,  beaten.    Meringue:     3  egg  whites,  beaten  until  stiff  and  dry; 
3  tbsp.  sugar;  1-2  tsp.  baking  powder;    1-2  tsp.  vanilla. 

Soak  grapenuts  in  a  little  water.  Heat  milk.  Blend  sugar,  corn 
starch,  add  beaten  egg  yolks  and  grapenuts  to  milk  and  cook  in  double 
boiler.  Place  in  a  baked  pie  crust.  Drop  meringue  on  lightly  with  a 
tablespoon.  Brown  in  a  moderate  oven. 

Veronica  Brereton  Henderson,   Palermo   Grange 


TESTED  RECIPES  Page  33 


HAWAIIAN    PIE. 

Put  in  top  of  double  boiler.  1  cup  sugar,  7  tbsp.  corn  starch.  Blend 
in  1  1-2  cups  hot  milk.  Cook  until  mixture  thickens,  then  blend  in  1 
tbsp.  butter,  yolk  of  3  eggs,  juice  of  2  lemons,  2  tbsp.  grated  lemon  rind, 

2  tbsp.    cocoanut   and    1    small  can    crushed   pineapple.     Cook   2   minutes 
longer,    then    remove    from    over    boiling    water    and    cool.     Pour    into    a 
cooled  baked  pie  shell  and  cover  with  meringue.     Made  by  beating  the 

3  egg  whites  with  1-4  tsp.  cream  of  tartar  until  stiff,  then  gradually  add 
6   tbsp.   sugar,    continuing   beating   until   the   mixture   is   stiff  and   glossy. 
Pile    meringue    lightly    on    the  pie  filling.     Bake    15    to    20    minutes    in    a 
slow  oven   (300  degrees). 

Mrs.  J.  P.  Burton,  Independent  Grange,  470,   Corning,   Cal. 

CHOCOLATE    SUNDAE     PIE. 

Heat  1  1-2  cups  milk,  add  3  egg  yolks  beaten,  1-2  cup  sugar,  and  cook 
until  creamy.  Soak  1  tbsp.  gelatine  in  3  tbsp.  water,  stir  in  milk  while 
hot.  When  cool  and  partially  set  add  1-2  tea  nutmeg,  1  tsp.  vanilla, 
pinch  salt,  3  egg  whites  beaten  stiff  and  fold  in,  pour  in  baked  pie 
shell.  When  ready  to  serve  cover  with  whipped  cream  with  grated  choc- 
olate on  top.  Mrs.  Nellie  Anderson,  Los  Molinos,  Cal. 

LEMON    PIE. 

Juice  and  grated  rind  of  1  lemon;  1-2  cup  of  sugar;  yolks  of  3  eggs. 
Beat  eggs  and  add  sugar  and  lemon  juice  and  cook  until  quite  thick, 
then  mix  with  whites  of  3  eggs,  beaten  stiff  but  not  dry.  Add  scant 
1_2  cup  sugar  and  b.eat  until  like  marshmallows. 

Mrs.  L.  A.  McDonald,  Gerber,  Cal.,  El  Camino  Grange,  No.  462. 

LEMON    MERINGUE    PIE. 

1-2  cup  water;  7  tbsp.  corn  starch;  1  1-2  cups  water;  1  1-4  cups 
sugar;  3  egg  yolks,  slightly  beaten;  1  lemon  (grated  rind  and  juice); 
1  tbsp.  butter;  1  baked  pie  shell. 

Mix  1-2  cup  water  and  corn  starch  to  thin  nqste.  Combine  1  1-2  cups 
water  and  sugar  in  top  of  double  boiler  and  bring  to  boil  over  direct 
heat.  Add  cornstarch  paste  and  cook  until  mixture  begins  to  thicken; 
return  to  double  boiler  and  continue  cooking  until  thick  and  smooth 
(15  minutes).  Pour  over  slightly  beaten  egg  yolks;  return  to  double 
boiler,  and  cook  1  minute  longer.  Add  lemon  rind  and  juice  and  but- 
ter and  blend  well.  Cool  and  pour  into  pie  shell.  Top  with  meringue 
made  with  3  egg  whites,  9  tbsp.  sugar  and  1  tst>.  lemon  juice. 

Mildred  L.  Koth,  Corning,  Cal.,  El  Camino  Grange.  No.  462. 

SOUR    CREAM    RAISIN    PIE. 

Break  3  eggs  into  a  bowl  and  beat  up,  then  add  1  cup  brown  sugar. 
1  cup  sour  cream.  1  cup  raising,  pinch  of  salt.  Bake  in  unbaked  pie 
shell:  flavor  Bake  slow.  Mrs.  Tessie  Reynolds,  Westside  Grange,  No.  473. 
LEMON  PIE. 

2  egg  yolks,  well  beaten:  1  cup  sugar:  butter  size  of  walnut;  juice 
of  1  lemon,  strained;  2  level  tbsp.  corn  starch:  1  m'nt  boiling  wafer. 

Mix  all  together  and  cook  in  double  boiler  until  thick  and  pour  in 
baked  pie  shell.  Frost  wilh  meringue  made  of  2  egg  whites  beaten 
stiff;  add  gradually  4  tbsp.  of  sugar.  Brown  in.  ov^n. 

Mrs.   W.   D.   Coles,   Los  Molinos. 


Page  34  TESTED  RECIPES 


ZWIEBACH    PIE    (TESTED)— 

1  box  zweibach  toasted,  ground;  reserve  1-2  cup  for  top;  1-2  cup 
sugar;  1-2  cup  butter;  1  tsp.  cinnamon.  Melt  butter  and  sugar  together 
add  ground -zwiebach  and  cinnamon  and  spread  on  bottom  of  pie  tins. 
Then  cook  together  the  following:  4  cups  milk,  4  level  tbsp.  flour,  6 
egg  yolks,  11-2  cups  sugar.  Pour  cooked  custard  over  zwiebach  in  the 
pie  tins.  Beat  the  egg  whites  of  6  eggs;  add  1-2  cup  sugar  and  spread 
over  top  of  pie.  Sprinkle  remaining  1_2  cup  zwiebach  crumbs  on  top 
and  bake  in  a  slow  oven  20  minutes.  Makes  2  pies. 

Mrs.   G.  W.   Langenderfer,   Gerber,   Cal. 

CHESS   PIE. 

1   cup  white  sugar.  5  tbsp.  milk. 

1-2  cup  brown  sugar.  1  cup  raisins. 

1-3  cup  butter  1-2  cup  walnuts  (grind  these). 

3  eggs. 

Mix   well   and   bake    in   pie   crust. 

Nut    Filling. 

5  egg  yolks,  1  cup  cream.  1  cup  ground  nuts,  1  cup  sugar.  Mix  to- 
gether and  cook  in  double  boiler  until  thick. 

Alta  Haskell,  Elk  Creek  Grange. 


Pickles 


KENNEBUNK     PICKLES. 

Chop  fine —  21bs.  green  tomatoes,  2  Ibs.  red  tomatoes,  1  small  head 
cabbage,  2  green  peppers,  2  sweet  peppers,  1  quart  onions,  1  bun.oh 
celery.  Let  stand  overnight  in  6  tbsp.  salt,  drain  off  juice  in  morning. 
Add  1  quart  vinegar,  3  cups  dark  brown  sugar.  Tie  in  bag  1  stick  cin- 
namon, 1  tsp.  cloves,  1  tsp.  dry  mustard.  Simmer  all  for  half  hour,  then 
seal  in,  jars.  M.  C.  Walker,  Westside  Grange,  Red  Bluff. 

GREEN   TOMATO    MINCE    MEAT. 

Chop  4.  qts.  green  tomatoes  and  twice  by  pouring  boiling  water  over 
teem — let  stand  until  cool — drain.  Chop  4  qts.  tart  green  apples,  5  Ibs. 
sugar,  2  tbsp.  salt,  2  cups  chopped  seeded  raisins,  1  cup  minced  suet,  1 
Ib.  citron,  1-2  Ibs  each  of  lemon  and  orange  peel  chopped.  Cook  very 
slowly  (all  together)  until  ingredients  are  tender:  add  1  cup  vinegar, 
juice  of  1  lemon,  2  tbsp.  each  of  cloves,  cinnamon,  allspice  and  nutmeg. 
Seal  in  jars.  Mrs.  Emma  O.  Wait,  Glenn,  Cal.,  Jacinto  Grange,  No.  431. 

GREEN    TOMATO    PICKLES. 

1  gal.  green  tomatoes,  3  cups  brown  sugar,  1-2  doz.  large  onions, 
1-2  lemons,  3  pods  red  peppers,  1  tbsp.  mustard  seed,  1  tbsp.  allspice,  1 
tbsp.  celery  seed,  1  tbsp.  whole  cloves,  1  tbsp.  ground  mustard,  3  cups 
vinegar,  1  tbsp.  whole  black  pepper. 

Slice  tomatoes  and  onions  thin  Sprinkle  with  1-2  cup  salt  and  let 
stand  over  night  in  crock  or  enameled  vessel.  Tie  all  spices  in  a  cheese 
cloth  bag.  Slice  the  lemon  and  chop  the  pepper  pods  very  fine.  Drain 
the  tomatoes  and  onions  well.  Add  all  seasoning  except  one  pspper  pod 
to  the  vinegar;  bring  to  full  boil,  then  add  the  tomatoes  and  onions 
and  cook  slowly  for  12  or  12  minutes,  stirring  verv  carefully.  Remove 
spice  bag  to  prevent  darkening  of  the  product.  Pack  in  sterilized  jars 
and  garnish  with  strips  of  the  red  pepper.  Seal  immediately. 

Mrs.   Emma   A.   Wait,    Glenn.   Cal..    Jacinto    Grange   No.   431  g 

APPLE    CRYSTALS. 

Select  firm  apples,  such  as  Winesaps,  etc.  Make  syrup,  2  cups 
sugar  to  1  cup  water;  stir  over  a  slow  fire  until  dissolved,  then  bring 
to  a  boil.  Have  ready  apples,  pared,  cored  and  cut  into  rounds.  Drop 
about  a  dozen  pieces  at  a  time  in  the  boiling  syrup,  allow  to  cook 
gently  until  transparent  and  can  be  pierced  with  a  straw.  Remove  and 
place  on  an  oiled  paper  and  allow  to  remain  for  24  hours.  Then  roll 
in  granulated  sugar,  and  roll  twice  again  at  intervals  of  24  hours.  Allow 
to  dry  until  so  dry  no  moisture  exudes  and  they  have  a  dry  crystalline 
appearance.  Then  pack  and  keep  in  cool  dry  place.  This  syrup  makes 
about  five  dozen.  Add  1-4  cup  hot  water  after  each  dozen  to  keen 
syrup  the-  same.  Mrs.  Alice  N.  Cobb,  Paradise. 

COLD   CATSUP. 

4  qts.  ripe  tomatoes,  2  cups  chopped  onions.  1  cup  grated  horse- 
radish, 3  stalks  celery,  1  tbsp.  mustard,  1-2  cup  salt,  6  green  peppers,  1-2 
cup  sugar  and  vinegar  to  thin;  1  tbsp.  black  pepper,  1  tbsp.  cloves.  1 
tbsp.  cinnamon.  Mix  well  and  bottle.  Mrs.  R.  L.  Johnston.  Biggs  Grange. 


GREETINGS 


FROM 


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TESTED  RECIPES  Page  37 


MARASCHINO    CHERRIES. 

6  Ibs.  Royal  Anne  cherries,  6  Ibs.  sugar,  1  oz.  almond  flavor,  1  oz. 
red  coloring.  Weigh  cherries  after  pitting;  let  cherries  and  sugar  boil 
1  minute;  add  flavor  and  boil  10  minutes.  Remove  from  fire,  add  color- 
ing. Fill  small  jars  and  seal.  If  cherries  are  very  ripe  8  minutes  will 
be  long  enough  to  cook  but  finished  product  will  not  be  as  firm  as  if 
greener  fruit  were  used.  Mrs.  Frank  Grout,  Independent  Grange,  Corning. 

HOMEMADE     MUSTARD. 

1-2  cup  vinegar,  2  eggs  (beaten),  2  tbsp.  mustard,  1-2  cup  cream,  1-4 
t  salt.  Beat  all  together  and  pour  into  boiling  vinegar.  Let  boil  until 
thick  as  cream.  Mrs.  R.  L.  Johnston,  Biggs  Grange. 

ORANGE    CRANBERRY    RELISH. 

1   large   orange,   1   Ib.    cranberries,   2   cups   sugar. 
Grind   rind   and   pulp   and   cranberries   and   mix   well. 

Mrs.    P.    L.   Mulford,   Elk   Creek,    Cal. 

DILL    PICKLES. 

Pack  large  cucumbers  in  jars  with  dill,  1  clove  of  garlic  and  2  or  3 
red  peppers  on  bottom  and  top  of  jars.  Add  a  pinch  of  alum  to  top 
of  each  jar  to  keep  pickles  crisp.  Then  pour  the  following  liquid  over 
dills:  3-4  cup  salt,  1  qt.  vinegar,  3  qts.  water,  brought  to  a  boil,  seal. 
Let  stand  6  weeks  or  longer  before  using. 

Mrs.   E.    C.   Apfel,   Biggs    Grange.    No.   459. 

TOMATO   CATSUP. 

8  qts.  tomatoes  and  3  peppers.  Boil  until  soft  enough  to  put  through 
a  sieve;  add  1  Ib.  sugar,  1  pt.  vinegar,  1-2  cup  salt,  •!  tsp.  each  of  ground 
cloves  and  cinnamon,  a  pinch  of  cayenne  pepper  if  desired  hot.  (Put 
spices  in  a  bag.)  Cook  all  together  slowly  for  15  minutes  and  bottle. 

Mrs.   E.   C.   Apfel,   Biggs   Grange,   No.   459. 

CUCUMBER    CHIPS    OR    BREAD    AND    BUTTER    PICKLES. 

Use  fresh  green  cucumbers  cut  crosswise  unpeeled.  Prepare  light 
brine  1-2  Ib  salt  in  1  gal.  water.  Cover  and  let  stand  over  night.  Drain 
and  make  a  liquor  of  equal  volume  of  vinegar  and  water  and  scald 
pickles  10  minutes  and  drain.  Dissolve  6  Ibs.  brown  sugar  in  1  qt.  of 
water  and  3  qts.  vinegar,  add  1  tbsp.  mustard  seed,  1  tbsp.  celery  seed. 

1  tbsp.  ground  tumeric.     Drain,   pack    in   jars.     Bring   vinegar   to   a  boil 
and   pour   hot   over   pickles  and  seal.    Mrs.    Wm.    Vanderly,    Los   Molinos. 

INDIAN    RELISH. 

12    apples,    12    ripe    tomatoes,    9    small    onions — chop.      1    qt.    vinegar, 

2  1-2  cups  sugar,   1-2  cup  salt,   1  ^tsp  cloves,   1   tsp.   cinnamon,   1  ,tsp  gin- 
ger,   1  tsp.mustard.  1  tsp.  pepper.    Mix  all  together  and  boil  until  slight- 
ly  thick.     Seal.  Mrs.    Ed    Clark,    Chico    Grange,    No.    486. 

CHOW    CHOW. 

1  Head  celery,  heart  and  all;  3  qts.  green  tomatoes,  1  doz.  onions, 
4  red  bell  peppers,  4  green  bell  peppers.  Grind  all  together  and  salt 
over  night.  In  the  morning  drain,  add  2  qts.  vinegar,  5  cups  sugar,  1-2 
cups  mustard  seed,  1  tbsp.  celery  seed.  In  a  bag  add  1  tsp.  cloves,  1 
tsp.  cinnamon,  1  tsp.  allspice,  1  tsp.  nutmeg.  Cook  20  minutes  and  seal. 

Mrs.  J.   Lester  Jobe,   Independent,   No.   470. 


Page  38  TESTED  RECIPES 


MOTHER'S    PICKLES. 

1-2  peck  green  tomatoes,  8  large  onions,  3  green  peppers,  3  red  pep- 
pers, 3-4  cup  salt,  1  Ib.  sugar,  1  oz.  white  mustard  seed,  1_2  oz.  celery 
seed,  whole  cloves— a  few,  11-2  qts.  vinegar.  Slice  vegetables,  sprinkle 
with  salt  and  let  stand  over  night.  In  the  morning  drain  and  put  in 
a  kettle  with  1  pt.  vinegar  and  1  qt.  water.  Cook  15  minutes.  Drain 
again,  add  1  qt.  vinegar,  sugar,  mustard,  celery  seed  and  a  few  whole 
cloves.  Cook  for  30  minutes.  Pour  into  sterilized  jars  and  seal  while 
hot.  Mrs.  H.  E.  Bachman,  Chico. 

UNCOOKED    CHOW    CHOW. 

1  peck   (8  qts.)   green  tomatoes;  2  large  heads  cabbage;    4  red  pep- 
pers, 4  green  peppers — 2  hot  ones,  1  bunch  celery,  3  large  onions.    Chop 
five,    add    one   cup    salt  and  set    over    night,    drain    or    squeze    dry    next 
day  and  add  2  qts.  vinegar,  2  Ibs.  sugar   (white),  1  tbsp.  cinnamon  and 
cloves  each,  2  tbsp.  mustard;  add  more  vinegar  if  this  is  not  enough  to 
cover  well  keep  in  stone  jar  or   other  container.     Will   keep  all  winter 
or  longer.  Mrs.  W.  L.  Entler,  Chico. 

SWEET  PICKLES. 

7  pounds  sliced  cucumbers  put  in  salt  brin-e  (strong  enough  to  float 
an  egg)  two  days,  then  freshen  in  cold  water  one  day.  Drain  and 
place  in  large  kettle  and  cover  with  one  pint  vinegar  2  qt.  water,  add 
1  tbsp.  alum  dissolved  in  cup  of  hot  water.  Simmer  (not  boil)  until 
an  amber  color.  Fill  in  jars  and  cover  with  syrup.  Syrup — 5  Ibs.  sugar, 
3  pts.  vinegar,  1  1-2  ozs.  of  pickling  spices,  or  spices  to  taste.  Boil 
15  minutes.  Cucumbers  must  be  sliced  or  the  ends  cut  off  or  else  they 
will  not  be  crisp.  Anna  R.  Gackstetter. 

COLD    PICKLES. 

Fill  a  1-2  gallon  jar  half  full  of  small  pickles;  add  1-2  cup  sugar, 
1-2  cup  musHtard,  and  a  scant  1-2  cup  salt.  Fill  jar  to  top  with  cold 
vinegar,  and  seal.  Mrs.  E.  A.  Stubbs.  Gerber,  Cal.,  Grange  No.  462. 

DILL    PICKLES. 

2  cups  water,   1   cup  vinegar,  2   tbsp.  salt.     Boil  together  and  pour 
Dver  cucumbers  which  have  been  washed  and  packed  in  jars  w'ith  dill 
plant  or  seed.     Seal  while  hot.     This  amount  is  for  1-2  gal.  jar.     If  the 
jar    is    not  full  add  boiling  'water.  Anna    R.    Gackstetter. 

DILL    PICKLES. 

Place   100  medium  sized   cucumbers  in  salt  water  over  night,  using 

1  1-2  cups  salt  to  4  qts.  water.    Boil  10  qts.  of  water,  1  qt.  vinegar  and 

2  cups  of  salt.    Let  stand  over  night.     In  morning  drain  cucumbers  and 
place  in  jars   in  layers  separated   by   dill.     Cover  with   brine  and   seal. 

Mrs.  Ernma  A.   Wait,   Glenn,   Cal.,   Jacinto  Grange,   No.  431. 

RED    AND    GREEN    PEPPER    RELISH. 

1  doz.  red  peppers,  1  doz.  green  peppers,  1  doz.  small  white  onions. 
Grind.  Let  stand  in  boiling  water  five  minutes.  Drain.  Let  stand  in 
boiling  water  ten  minutes.  Drain.  Heat  2  cups  sugar,  1  qt.  vinegar,  3 
tbsp  salt.  Pour  over  peppers  and  onions.  Boil  for  15  minutes.  Seal  hot. 

Mrs.    W.   L.    Shields,    Biggs   Grange   No.   459. 


TESTED  RECIPES  Page  39 

SUNSHINE    PICKLES. 

1  tbsp.  vinegar,  2  tbsp.  sugar,   1   tbsp.   salt,   1   tbsp.   mustard,    1-2  tsp. 
alum  or  a  little  less.     Fill   1   qt.  jar  with  cucumbers.     Add   mixture   and 
fill  jar  with  vinegar.     These  are  very  good  and  keep  well. 

Mrs.  Percy  Stark,  Independent  Grange,  Corning,  Cal 

SWEET    PICKLES. 

Select  50  or  75  cucumbers  (4  to  5  inches  long).  Wash  and  cover 
with  a  brine  made  by  adding  1  pt.  of  salt  to  1  gai.  water.  Let  stand 
one  week.  Skim  off  scum  as  it  forms.  Drain  and  cover  with  boiling 
water  to  which  add  1  tbsp.  alum  and  let  stand  24  hours.  Split  in  half. 
Cover  with  boiling  water  and  let  stand  24  hours.  Remove  to  a  crock 
and  cover  with  the  following  liquid:  Boiling  hot,  1_2  oz.  of  celery  seeds> 
1-2  oz.  of  cassia  buds,  1-2  oz.  stick  cinnamon  and  6  cups  sugar,  5  pts 
vinegar.  Let  stand  a  week  and  for  the  first  3  consecutive  mornings 
drain  off,  heat  to  boiling  with  1  cup  sugar.  (Heat  to  boiling  point  with- 
out more  sugar  the  remaining  4  days  of  the  week).  Pack  in  glass  jars 
and  cover  with  the  boiling  liquid  and  seal. 

Mrs.  A.  F.  Hamm.  Westside  Grange,  Red  Bluff. 

TOMATO    CATSUP. 

Select  ripe  tomatoes  of  deep  red  color.  Cook  thoroughly  and  put 
through  a  collander  to  remove  seeds  and  skins.  For  each  gallon  of  pulp 
use  2  tbsp.  of  salt,  2  tbsp.  sugar,  1  tbsp.  each  of  cloves,  allspice,  cinna- 
mon and  pepper,  2  small  red  peppers,  cut  fine;  1  pt.  of  vinegar,  4  tbsp. 
of  ground  paprika.  Tie  the  whole  spices  in  a  bag  of  cheese  cloth  and 
add  other  ingredients  except  vinegar.  The  paprika  gives  flavor  and  a 
bright  red  color.  May  be  omitted.  Cook  until  almost  thick  enough  and 
add  vinegar;  continue  cooking  until  thick  as  desired.  Pour  in  well 
sterilized  bottles  and  seal.  Mrs.  Mary  Lauer,  Los  Molinos. 

FRENCH    PICKLES. 

25  to  30  small  cucumbers  sliced  thin;  3-4  qts.  onions  sliced  thin;  3-4 
cup  salt.  Arrange  cucumbers  and  onions  in  alternate  layers.  Cover  with 
salt,  let  stand  1  hour.  Wash  in  cold  water  and  drain,  'then  make  a 
dressing  of  the  following:  3  cups  sugar,  2  tsp.  ginger,  2  tsp.  mustard 
seed,  2  tsp.  celery  seed,  1  tsp.  salt,  1  tsp.  pepper,  1  qt.  vinegar.  Mix 
these  ingredients  and  warm.  When  fairly  warm  add  cucumbers  and 
onions.  Bring  to  a  boil  and  can. 

Mrs.   Evelyn   M.   Crawford.   Durham   Grange  No.   460. 

SOY. 

2  gallons  green  tomatoes,  12  good  sized  onions,  2  qts.  vinegar,  2  qts. 
sugar,  2  tbsp.  sail,  1  tbsp  pepper,   1   tbsp.   cloves   and  allspice. 

Grind  tomatoes  and  onions.  Combine  with  other  ingredients  and 
cook  until  tender.  Seal  in  glass  jars. 

Beatrice  Harlow.  Palermo  Grange,  No.  493. 

DILL    PICKLES. 

Put  in  the  bottom  of  jar  some  dill  horseradish  roots  or  leaves  and  a 
clove  of  garlic,  then  fill  jar  with  cucumbers,  then  put  dill  horseradish  and 
garlic  on  top  of  pickles.  Then  take  1-2  gal.  of  boiling  water,  1-2  cup 
salt,  1  cup  vinegar  put  over  pickles  while  hot.  This  makes  about  1  gal. 
of  pickles;  seal  up.  Mrs.  Kate  Ray  nor.  Biggs  Grange,  No.  459. 


Page  40  TESTED  RECIPES 


BEST   EVER    MUSTARD   PICKLES. 

24  green  cucumbers,  6  green  peppers,  3  heads  of  cauliflower,  1  qt. 
small  white  onions,  2  qts.  green  tomatoes,  3  qts.  of  vinegar,  1  oz.  celery 
seed,  1  cup  flour,  4  cups  sugar,  1-2  Ib  ground  mustard.  1-2  oz.  tumeric, 
3  cups  salt. 

Cut  cucumbers,  cauliflower  and  tomatoes  into  small  pieces.  Chop 
onions  and  peppers  (without  the  seeds)  together.  Put  all  together  and 
let  stand  over  night  with  the  salt  and  a  little  water.  In  the  morning 
scald  in  the  same  water,  then  drain  and  throw  the  water  away. 

Mix  thoroughly  the  flour,  sugar,  mustard,  tumeric  and  celery  seed, 
then  slowly  stir  in-  one  quart  of  the  vinegar.  Put  the  rest  of  the  vinegar 
on  the  stove  until  scalding  hot,  then  pour  the  vinegar  mixture  in  slowly; 
stir  constantly  to  keep  from  sticking  while  boiling  for  a  few  minutes. 
Put  the  chopped  pickles  in  jars  and  pour  this  boiled  dressing  over  them. 
If  desired  it  may  be  made  hotter  by  adding  red  chopped  peppers. 

Mrs.  Li.  A.McDonald,  Gerber,  Cal.,  El  Camirio  Grange,  No.  462. 

GREEN   TOMATO    RELISH. 

3  Ibs.  cabbage,  2  green  peppers,  3  Ibs.  green  tomatoes,  1  red  pepper, 
3  Ibs.  ripe  tomatoes,  3  large  onions.  2  head  celery  (small).  Put  above 
ingredients  through  food  chopper.  Mix  with  1-2  cup  salt,  let  stand  over 
night.  Drain.  To  3  pts.  vinegar  add  21-2  Ibs.  white  sugar,  1  tsp.  cin- 
namon, 1-2  tsp.  cloves  and  1-2  cup  mustard  seed.  Add  to  the  above 
prepared  vegetables,  cook  1  hour  and  seal  in  hot  jars. 

Mrs.  Geo.  A.  Wurth,  Red  Bluff,  Cal.,  Westside  Grange. 


MY  KITCHEN 


Here  I  may  be  a  Scientist 

Who  measures   as   she  makes, 
Here  I  may  be  an  Artist 

Creating  as  she  bakes. 
Here  busy  heart  and  brain  and  hand 

May  feel  and  think  and  do, 
A  kitchen  is  a  happy  place 

To  make  a  dream  come  true 

Alberta   Jobe, 
Independent  No.  470— Corning,  Calif. 


Puddings 


GRAHAM    CRACKER   ROLL. 

25  graham  crackers  rolled,  1  cup  milk,  1  cup  marshmallow  cut-up, 
1-2  Ib.  dates  cut  up,  1  cup  cream. 

Put  all  dry  ingredients  together  in  a  bowl  and  mix.  Pour  over  1 
cup  of  whipping  cream.  Mould  on  three  rolled  graham  crackers  in  a 
loaf  and  serve  with  cream.  Mrs.  Wm.  Vanderly,  Los  Molinos. 

BAKED  APPLE   DUMPLINGS. 

1  average  size  batch  rich  biscuit  dough;  6  or  8  apples;  2  cups  brown 
sugar;  2  tsp.  cinnamon. 

Pare  and  dice  apples,  add  1  cup  sugar  mixed  with  cinnamon,  roll 
dough  about  1-2  in.  thick.  Spread  on  apples  and  roll  as  for  cinnamon 
roll  and  slice  about  2  in.  thick  and  place  in  pan  and  cover  with  a  syrup 
made  from  the  cup  sugar  and  1-3  cup  boiling  water.  Bake  until  apples 
are  done  and  serve  warm  or  cold  as  preferred  with  whipped  cream. 

Mrs.  L.  E.  West,  Los  Molinos. 

RICE    SUPREME. 

Cook  1-2  cup  rice  until  tender  in  salted  water.  Then  drain  and  add 
2  qts.  milk  and  scald.  Add  1  1-2  cups  sugar  and  6  tbsp.  corn  starch  and 
cook  25  minutes  in  double  boiler.  Beat  10  egg  yolks  and  add  rice  mix- 
ture to  egg  yolks,  add  butter  and  cook  until  set,  then  add  2  tsp.  vanilla. 
Cool  and  put  into  dishes,  mix  2  cups  brown  sugar  and  2  small  cans 
crushed  pineapple  and  cook  unil  thick  and  syrupy  and  cool.  Put  on 
rice  and  add  whipped  cream  and  nuts. 

Mrs.  Ed  Ball,   Willows,  Cal.,  Elk  Creek  Grange. 

PLUM    PUDDING. 

1  cup  chopped  suet,  1  cup  molasses,  1  cup  milk,  3  cups  raisins,  1 
cup  currants,  1  tsp.  soda,  1  tsp.  cloves,  1  tsp.  cinnamon,  1  tsp.  allspice, 
1  tsp.  salt,  3  cps  flour.  Steam  2  hours. 

Mrs.  Roy  Mapes,  Jacinto  Grange,  Glenn,  Cal. 

BUTTERSCOTCH   APPLES. 

5  apples,  2-3  cup  brown  sugar,  1_2  cup  waiter,  1-2  tsp.  vanilla,  3-4 
cup  milk,  1-2  tbsp.  corn  starch,  1-8  tsp.  salt,  1-2  to  1  tbsp.  butter. 

Wash  the  apples  and  cut  them  into  quarters,  pare  and  core  them. 
In  to  the  sauce  pan  put  the  sugar  and  water,  and  heat.  When  the  syrup 
boils,  add  the  apples.  Cover  and  boil  gently  until  the  apples  are  tender. 
Remove  the  apples  from  syrup  with  a  skimmer  or  a  wire  egg  beater, 
placing  the  fruit  in  sherbet  glasses  or  other  suitable  dishes  for  serving. 

In  another  pan,  mix  the  milk  and  corn  starch  thoroughly.  Stir  and 
cook  until  the  mixture  reaches  the  boiling  point,  then  add  it  to  the  syrup 
in  which  the  apples  were  cooked.  Boil  for  a  few  minutes.  Add  the  salt, 
butter  and  vanilla.  Stir  these  into  the  mixures,  then  pour  the  sauce 
over  the  apples.  Serve  Butterscotch  Apples  hot  or  cold  for  a  dessert. 

Mrs.  Lee  Garner,  Chico. 


Page  42  TESTED  RECIPES 


RAISIN    PUDDING. 

Liquid  part — 1  cup  brown  sugar,  1  tbsp.  butter,  not  melted;  2  cups 
hot  water.  Make  this  first.  Put  sugar  and  butter  in  pan  over  fire  and 
stir  until  butter  is  melted;  add  water  and  boil  3  minutes. 

Cake  part — 2-3  cup  brown  sugar,  1  cup  flour,  2  tsp.  baking  pow- 
der, 1-8  tsp.  salt,  1-4  tsp.  nutmeg,  1  tsp.  cinnamon,  1  cup  raisins,  1  cup 
milk.  Mix  all  together  and  pour  in  the  hot  liquid  and  bake  1-2  hour. 
Serve  hot  or  cold  with  whipped  cream.  Mrs.  W.  L.  Entler,  Chico. 

CARROT   PUDDING. 

1  cup  raw  carrots,  grated;  1  cup  raw  potato  grated,  1  cup  sugar,  1 
cup  floui,  1  cup  chopped  raisins,  1  t  cannimon,  1  t  nutmeg,  1  T  ground 
cocoa,  1  ,t  soda,  butter  size  of  an  egg.  Cream  butter  and  sugar.  Add 
vegetables  and  flour  mixed  with  soda,  then  spices  and  raisins.  Fill 
pound  baking  powder  cans  3-4  full.  Set  in  kettle  of  boiling  water, 
steam  about  an  hour  and  set  in  oven  to  dry  a  little. 

Mrs.  H.  J.  Stanley,  Corning,  Cal.,  Independent  Grange. 

WALNUT   PUDDING. 

1  cup  chopped  English  walnuts,  2-3  pkg.  ground  raisins,  1  cup  sugar, 
6  whites  of  eggs  beaten  stiff.  Fold  together  and  bake  20  minutes  in 
moderate  oven.  Serve  with  whipppd  cream. 

Helen   Armour,   Nelson,    Durham   No.    460. 

SUET   PUDDING. 

1  cup  chopped  suet,  1  1_2  cups  bread  crumbs,  1  cup  chopped  dates, 
1  cup  nut  meats,  1  wine  glass  of  wine  or  milk,  1  cup  sugar,  1  tsp.cloves, 
1  tsp.  cinnamon,  1  tsp.  salt,  1  cup  raisins,  1-2  tsp.  soda  (added  last  thing). 

Mix  in  order  given  (except  for  soda  which  is  added  last).  Place  in 
steamer  and  cook  until  done  about  1  hour  with  sauce. 

Mrs.  Evelyn  M.  Crawford,  Durham  Grange,  No.  460. 

ORANGE   PUDDING. 

Grind  together  1  cup  raisins,  1-2  lemon  rind  and  1  orange  rind.  Cream 
1  cup  sugar  and  1-3  cup  butter,  add  1  well  beaten  egg,  then  all  ground 
ingredients,  1  t  soda  dissolved  in  1  cup  sour  milk,  alternate  with  2  cups 
flour.  Bake  in  moderate  oven  1-2  hour.  Mrs.  Geo.  Young,  Orland  Grange. 

CARROT   PUDDING    (Very   Good). 

1  cup  grated  carrots  (fine),  1  cup  grated  potatoes  (fine  and  peeled), 
1  cup  raisins,  1  cup  sugar,  1  CUD  sifted  flour,  butter  size  of  an  egg,  1 
tsp.  cinnamon,  1  tsp.  cloves.  Mix  well  together,  put  in  a  can  large 
enough  to  allow  for  raising.  Steam  3  hours.  Serve  with  either  cre«m 
or  pudding  sauce,  1-2  cup  butter,  1  cup  sugar,  1  tbsp.  flour,  1  pt.  boiling 
water,  boil,  add  desired  flavor. 

Mrs.   Fred  Parker,  Rt.  2,  Box   15,   Orland.   Cal. 

CREAM    PUFFS. 

One  cup  hot  water,  1-2  cup  butter,  b<~>il;  1  cun  flour  stirred  until  it 
cooks,  take  from  stove  and  stir  to  a  paste,  cool,  stir  in  3  eggs,  drop  on 
buttered  tins  and  bake  25  min.utes.  If  taken  from  oven  too  soon  they 
will.  fall.  1  cup  milk,  1  cup  sugar,  1  egg,  3  tbsp.  flour,  flavor.  Put  this 
filling  in  after  taken  from  ov^n. 

Mrs.   Geo.   H.   Glenn,   Durham,   Cal.,   Durham  Grange. 


TESTED  RECIPES  Page  43 

LEMON    PUFFS. 

Cream  1-2  cup  shortening  and  1-2  cup  sugar.  Add  2  egg  yolks  and 
1  cup  sifted  flour,  with  1  t  baking  powder  and  1-4  t  salt.  Add  alter- 
nately with  1-4  cup  lemon  juice,  then,  add  the  two  stiffly  beaten  egg 
whites,  bake  in  muffin  pans  350  degrees. 

Myra   Alice   Wilson,    Paradise,   Cal. 
CUSTARD. 

4  cups  hot  milk,  4  eggs,   1-2   cup  sugar.   1_4  tsp.  salt,    1   tsp.  vanilla. 

Beat  egg  slightly,  stir  in  sugar  and  salt,  then  slowly  the  hot  milk. 
When  dissolved  add  vanilla,  pour  in  baking  dish,  set  in  pan  of  hot  water 
and  bake  in  an  oven  300  degrees  until  firm. 

Phyllis    Harlow,    Palermo    Grange.    No.    493. 

FRESNO    PUDDING. 

This  simple  little  pudding  sounds  a  bit  peculiar,  but  it's  so  good 
and  so  easy  and  inexpensive  that,  once  tried,  it  will  be  used  over  and 
over.  No  shortening  or  eggs  are  required.  Sift  together  into  a  bow.: 
1  cup  flour,  2-3  cup  sugar,  1  1-2  tsp.  baking  powder,  1-4  t  salt.  Mix 
with  1  cup  seedless  raisins  and  1-2  cup  of  sweet  milk.  Spread  the  bat- 
ter in  a  buttered  pudding  dish.  Heat  together:  2  cups  water,  1  cup 
brown  sugar  and  2  tbsp.  butter.  When  sugar  is  dissolved  pour  over  the 
batter  and  bake  350  degrees  for  35  minutes.  The  liquid  will  seem  en- 
tirely too  thin,  and  you  may  think  you  will  drown  out  your  pudding, 
but  don't  be  afraid'  As  it  bakes,  the  batter  rises  through  the  syrup 
and  mixes  with  it  to  make  a  delicious  sauce.  Serve  warm  with  plain 
cream.  Mrs.  J.  P.  Burton,  Independent  Grange  470,  Corning,  Cal. 

CUSTARD. 

1  quart  of  milk  scalded,  5  eggs,  5  tbsp.  sugar,  a  pinch  of  salt,  1  tsp. 
vanilla,  nutmeg. 

Scald  milk  in  double  boiler;  beat  whole  eggs  slightly,  add  sugar, 
salt,  vanilla  and  beat  until  creamy.  Pour  the  milk  into  this  mixture 
and  beat  well.  Pour  all  into  a  baking  dish  and  sprinkle  nutmeg  over 
top.  Place  baking  dish  of  custard  in  a  pan  of  hot  water  and  bake  in  a 
moderate  oven  until  firm.  John  Brereton,  Palermo  Grange. 

CARROT   PUDDING. 

1  cup  grated  raw  carrots,  1  cup  grated  raw  potatoes,  1  cup  currants, 
1  cup  sugar,  1  tsp.  cinnamon,  1  tsp.  soda,  1  cup  raisins.  1  cup  nuts,  1 
cup  flour,  1-4  tsp.  cloves,  l-4t  tsp.  allspice.  1-2  cup  citron,  orange  and 
lemon  peel,  candied.  Mix  all  but  nuts,"  flour  and  soda,  and  let  stand 
over  night.  Steam  3  hours. 

SAUCE:  1  cup  sugar,  1  tbsp.  vanilla,  1  egg  well  beaten,  1-2  cup  but- 
ter, 1-4  cup  water.  Mix  and  put  in  double  boiler  on  back  of  stove. 

Mrs.   L.   Bayles.   Red   Bluff,   Westside   Grange. 


Soups 


SPLIT   PEA    SOUP. 

1  1-2  cups  dried  green  peas,  2  pints  water,  2  tbsp.  minced  onions,  1 
pint   milk,   salt   and   pepper  to  taste. 

Cook  peas  in  water  until  soft  or  may  be  put  through  sieve.  Add 
milk  and  seasoning. 

CLAM    CHOWDER. 

2  medium   onions,   5   tbsp.   salt   pork,    1   quart   boiling   water,    1   quart 
clams,   1  pint  sliced  potatoes,   1  tbsp.  flour,   1  tbsp.  butter,   1   pint  milk, 

1  tsp.   salt,  1-2   tsp.   pepper. 

Fry  salt  pork  slowly,   add   onions,   chopped,   cook   for   three   minutes, 

add  water,   clams,   potatoes  and   seasoning.     Simmer   for   thirty   minutes. 

Add   thickening   and   milk.  Mrs.    G.   R.   Morris. 

CREAM   OF  CORN  SOUP. 

1  cup  corn,  2  cups  milk  (scalded),  3  tbsp.  melted  butter,  salt  and 
pepper,  1  cup  boiling  water,  3  tbsp.  flour,  1-2  tsp.  minced  onion,  1  tbsp. 
chopped  celery  leaves. 

Brown  onion  and  celery  leaves  in  butter;  add  flour;  mix  until  smooth; 
add  milk  slowly  stirring  constantly.  Add  water.  Cook  over  hot  water 
until  thick  and  smooth.  Add  corn.  Season  to  taste.  Heat  thoroughly. 
Celery  salt  may  be  used  instead  of  celery  leaves.  Mrs.  Emma  Wait. 

TOMATO   JUICE    COCKTAIL. 

1  quart  canned  tomatoes,  2  stalks  celery  (chopped),  1-2  green  pepper 
(chopped),  1  1-2  tsp.  salt,  1  tsp.  grated  onion,  1  tsp.  horseradish.  2  tbsp. 
tomato  catsup. 

Boil  the  tomatoes:  celery;  pepper  and  salt  for  about  five  minutes, 
then  rub  through  a  sieve  fine  enough  to  keep  the  seeds.  To  the  tomato 
juice  and  pulp  add  the  catsup;  onion  and  horseradish.  Beat  well  and 
put  in  a  cold  place  to  chill.  Beat  again  before  serving.  Pour  into 
small  glasses;  and  use  as  the  first  course  at  dinner. 

Mrs.  Ruth  Bellville,  Jacinto  Grange. 

CREAM    OF   VEGETABLE   SOUP. 

1-3  cup  carrots,  1-3  cup  turnips,  1-2  cup  celery,  1-2  onion,  1  1-2  cups 
potatoes,  4  tbsp.  butter,  4  tbsp.  flour,  2  cups  milk,  1-2  tsp.  finely  chopped 
parsley,  1  pint  boiling  water. 

Mix  all  together,  add  water  and  cook  slowly  for  one  hour.  Drain, 
reserving  the  liquid,  pass  the  vegetables  through  a  vegetable  press  and 
add  to  the  liquid.  Melt  butter,  add  flour  and  when  well  blended  add 

2  cups  milk.  Mix  thoroughly  and  add  to  the  vegetable  pulp  and  liquid. 
Heat  well,  boiling  a  few  minutes  to  cook  the  flour,  serve  at  once. 

Mrs.  Fern  Bentz.  Chico  Grange. 

CHICKEN    BROTH. 

1-2  hen,  2  stalks  celery,  1  onion,  11-2  tsp.  salt,  1-2  can  tomatoes  (med. 
can\  1-4  tsp.  pepper. 

To  boiling  water,  add  all  ingredients.  Let  boil  for  thre°  hours. 
Serve  while  hot.  Mrs.  Ed.  Ball,  Willows. 


TESTED  RECIPES  Page  45 


CREAM   SOUPS. 

One  or  two  c  vegetable  pulp  and  juice,  2  c  white  sauce  No.  1,  onion, 
celery  salt,  dried  celery  leaves,  or  parsley  as  desired  for  flavor. 

Chop  or  dice  the  vegetables  and  cook  until  tender,  as  directed.  If 
a  smoother  soup  is  desired,  mash  the  vegetable  or  put  it  through  a  strain- 
er or  ricer.  For  spinach  soup  cook  the  leaves  whole  and  then  put  them 
through  a  grinder,  or  chop  them. 

Add  1  cup  or  more  vegetable  pulp  and  juice  to  2  cups  of  No.  1  sauce 
and  reheat. 

Kinds  of  cream  vegetable  soup 

Bean(  asparagus,  spinach,  corn,  potato,  onion,  pea,  cauliflower;  to- 
mato, celery,  carrot. 

Can  add  more  vegeables  if  desired. 

Cream  of  Tomato  Soup 

1.  Follow  directions  above   except  for  the  addition  of   1-4  tsp.   soda  to 
the  cooked  and  strained  tomatoes. 

2.  To  help  prevent  curdling,  add  to  the  tomato   (hot)   to  the  milk  mix- 
ture (cold  or  less  hot)  and  do  not  combine  until  just  time  to  serve. 
Milk  heated  for  a  longer  time  or  slowly  has  an  increased  tendency 
to  curdle.  Mrs.  Frank  Alvos. 

CHOWDERS. 

Bacon,  salt  pork  or  ham,  1-3  cup;  1  cup  onion;  2  cups  vegetables 
(cabbage,  peas;  carrots,  celery);  2  or  3  cups  milk,  2  cups  medium  pota- 
toes cut  iri'-l-2  inch  cubes;  1-2  cup  rice  or  barley. 

Cut  meat  in  small  pieces  and  try  out  carefully  in  a  kettle  large 
enough  so  that  the  chowder  can  be  cooked  in  it.  Remove  the  bacon  or 
other  meat  as  it  becomes  a  golden  brown.  Reserve  to  add  last/Cut 
up  the  onions  and  brown  them  very  slightly  in  the  fat.  Cut  vegetables 
in  1-2  inch  cubes  and  add  them  with  just  enough  boiling  water  to  cook 
them.  When  vegetables  are  tender,  add  the  milk,  and  a  little  butter  or 
cream  if  desired...  If  some  of  the  vegetables  are  left  over,  (cold,  baked 
potatoes,  for  example)  they  should  be  added  when  the  other  vegetables 
are  done.  If  rice  or  barley  is  used,  add  it  with  the  water  to  the  onion 
and  fat  and  cook  until  it  begins  to  soften;  then  add  the  vegetables  and 
finally  3  cups  of  milk.  Add  the  broiled  bacon  just  before  the  chowder 
is  to  be  served.  Mrs.  Frank  Alvos. 


I  ••• 


Vegetable  Dishes 

DAGO. 

1  Ib.  spaghetti,  25c  hamburger,  1  can  corn,  3  cans  hot  sauce,  salt, 
black  and  rep  pepper  to  taste.  Fry  3  or  4  good  sized  onions,  1-2  doz. 
cloves  of  garlic  in  1-2  cup  salad  oil.  Then  fry  hamburger.  Boil  spa- 
ghetti and  mix  all  together. 

Mrs.   Otis   Fish,   Westside   Grange. 

MEXICAN   CHILI. 

11-2  pints  of  beans,  25c  hamburger,  small  piece  of  pork,  small  piece 
of  suet — ground.  Cook  beans  and  meat  over  slow  fire,  with  1  button 
garlic;  onions;  1  tsp.  cummin  seed;  1  can  tomatoes.  Salt  to  taste.  About 
an  hour  before  serving  add  2  tbsp.  Gebhart's  chili  pepper. 

Mrs.  Otis  Fish,  Westside  Grange. 

TAMALE    PIE. 

1  cup  corn  meal,  1  1-2  cups  milk,  1  green  pepper,  1-2  can  tomatoes, 
1  can  corn,  1  1-2  tsp.  Grandma's  Spanish  pepper;  salt  to  taste:  2  eggs 
beaten,  1  onion,  1  doz.  ripe  olives,  veal  or  chicken.  Boil  meat  first  and 
make  gravy  of  meat  juice  and  add  some  Spanish  pepper. 

Mrs.  Otis  Fish,  Westside  Grange. 

CHILI    CON    CARNE. 

1  cup  sliced  onions,  4  tbsp.  diced  green  peppers,  3  tbsp.  fat,  2  Ibs. 
rump  steak  cut  in  1-2  in.  cubes,  a  few  cubes  of  suet:  1  1-2  pts.  boiling 
water,  1  Ib.  can  kidney  beans,  1  cup  canned  tomatoes,  3  tbsp.  chili  pow- 
der mixed  in  1-2  cup  cold  water,  1-2  tsp.  salt,  2  tsp.  sugar,  3  cloves 
minced  garlic.  Cook  onion  and  green  pepper  in  fat.  Add  cubed  meat 
and  suet,  then  add  boiling  water,  tomato  juice  and  chili  powder,  salt, 
sugar  and  minced  garlic.  Cover  and  cook  slowly  11-2  hours.  Add  kid- 
ney beans  and  heat.  Serves  6.  Alta  Haskell,  Elk  Creek  Grange. 

SPANISH    SPAGHETTI. 

Cut  3  slices  bacon  in  small  cubes.  Add  1  or  2  onions,  finely  chop- 
ped. Fry  until  brown.  Add  a  cup  of  celery  cut  in  small  pieces  and  2 
to  3  cups  tomatoes.  Simmer  10  minutes.  Add  2  or  more  cups  cooked 
spaghetti.  Put  in  buttered  baking  dish  and  cover  with  buttered  crumbs. 
Bake  until  brown.  Cold  ground  meat  or  grated  cheese  placed  in  alter- 
nate layers  with  spaghetti  improves  the  dish.  Mrs.  Warren  Smith,  Biggs. 

ONE    DISH    MEAL. 

1  Ib.  hamburger  steak,  1  scant  cup  uncooked  rice,  1  medium  sized 
onion  chopped  fine.  Salt  and  pepper  to  taste. 

Mix  all  ingredients  and  form  into  balls.  Place  balls  in  kettle.  Pour 
in,  boiling  water  to  cover.  Boil  1-2  hour.  Add  1  cup  tomatoes  or  small 
can  tomato  soup.  Simmer  1  hour.  If  gravy  is  too  thick,  thin  with  hot 
water.  Mrs.  S.  O.  Graven,  Durham  Grange  No.  460. 

FRIED   CUCUMBERS. 

Make  a  batter  of  eggs,  flour  and  milk.  Mix  as  for  egg  plant.  Slice 
cucumbers  to  about  one-quarter  inch  thickness,  dip  in  batter  and  fry  in 
butter  or  bacon  grease.  Season  to  taste.  Fern  Bentz,  Chico  Grange. 


TESTED  RECIPES  Page  47 


SPINACH    LOAF. 

1  cup  cooked  rice,  1  cup  celery  and  leaves  chopped,  1  cup  sliced  mush- 
rooms, 3  tbsp.  butter,  1  tsp.  salt,  pepper  to  taste,  2  cups  spinach,  1  medium 
onion,  1  egg,  grated  cheese.  Mix  in  order  given  and  form  into  loaf  to 
fit  casserole  and  cover  with  grated  cheese.  Bake  in  oven  (400  degrees 
F.)  30  minutes.  Sadie  C.  Laws,  Chico  Grange. 

CHILI    BEANS. 

3  cups  uncooked  pinto  beans,  1-2  Ib.  each  of  pork  and  beef,  1  large 
onion,  1-2  25c  stick  of  prepared  chili,  1  level  tbsp.  chili  powder,  2-3  qt. 
tomatoes  put   through  the  colander,   4   level   tbsp.   shortening. 

Cook  beans  until  tender.  Fry  onion  and  meat  in  shortening  until 
well  done.  Melt  chili  in  bean  broth  or  hot  water  until  all  lumps  are 
dissolved,  add  tomatoes  to  meat  and  let  boil,  then  add  chili  and  chili 
powder;  let  cook  a  few  minutes,  add  to  beans  and  let  simmer  a  few 
minutes.  Serve  hot.  Mrs.  Margaret  Hudson,  Biggs  Grange. 

APPLES   STUFFED   WITH    SWEET    POTATOES. 

4  sweet  potatoes,  6  marshmallows,   6  medium   sized   apples. 

Cook  sweet  potatoes  and  mash.  Hollow  out  apples  and  stuff  with 
potato.  Place  marshmallow  on  top  and  bake  45  minutes  or  until  apples 
are  done.  Mrs.  John  Koth,  El  Camino  Grange. 

BAKED    CABBAGE    WITH    CHEESE. 

3  cups  cooked  cabbage,  1  1-2  cups  canned  tomatoes,  1  cup  cracker 
crumbs,  1  cup  grated  cheese,  1  tbsp.  butter,  salt  an,d  pepper. 

Fill  a  well-oiled  baking  dish  with  alternate  layers  of  tomatoes  and 
cabbage.  Season  each  layer  to  taste.  Sprinkle  with  cheese  and  cracker 
crumbs.  Dot  the  top  layer  of  crumbs  with  butter.  Bake  in  a  slow  oven 
(325  degrees  F.)  about  30  minutes.  Sadie  C.  Laws. 

TAMALE    BEANS. 

Cook  bayo  beans  in  water  with  little  soda;  drain,  add  more  water 
and  cook  till  done,  salt  and  pepper  to  taste.  Put  in  pan  1  t  butter,  1 
Ib.  or  more  hamburger  an,d  1  onion  cut  fine.  Cook  till  meat  is  done 
and  separated;  add  to  beans  with  1  qt.  tomatoes,  3  t  sugar  and  2  t  Grand- 
mother's Spanish  pepper  dissolved  in  cold  water;  sift  in  flour  with  sift- 
er until  thick  enough,  stirring  all  the  time. 

Mrs.  G.  A.  Young,  Orland  Grange. 

CORN    IN   CASSEROLE. 

1  can  corn  (not  small  size),  1  small  can  green  chili  pepper,  8  rolled 
crackers,  1-2  cup  cheese,  1  egg,  1  cup  milk,  mix  and  bake  in  rather 
slow  oven.  Left  over  ground  cooked  meat  improves  this  dish. 

Elizabeth  Stevenson. 

CASSEROLE    EGG    PLANT. 

Cut  one  medium  sized  egg  plant  in  cubes  and  parboil  until  tender. 
Fry  one  onion  and  1  green  pepper  in  a  little  fat  until  clear,  but  do  not 
brown.  Add  1  cup  stewed  tomatoes  and  1  cup  bread  crumbs.  Combine 
with  egg  plant,  season  to  taste  with  salt  and  pepper.  Put  in  casserole, 
cover  with  buttered  crumbs  and  bake  until  brown. 

Mrs.  Lester  Jobe,  Independent. 


Page  48  TESTED  RECIPES 


(DIGESTABLE)    COOKED    CABBAGE. 

1  medium  sized  head  of  cabbage,  2  tbsp.  bacon  fat  or  other  shorten- 
ing, 1  tsp.  salt,  1-2  tsp.  pepper,  1-4  cups  water  or  a  little  more  if  needed. 
Slice  cabbage  coarsely,  put  in  a  heavy  kettle  with  tight  lid,  put  fat  on 
top,  sprinkle  salt  and  pepper  over  top,  then  add  water,  cover  and  cook 
slowly  for  15  minutes,  turning  cabbage  two  or  three  times. 

Mrs.    Frank    Merrifield,    Durham    Grange,    No.    460. 

CORN    DISH. 

1  can  corn,  1  cup  cracker  crumbs,  1  cup  milk,  2  eggs  beaten,  salt, 
pepper  and  a  good  sized  piece  of  butter  on  top. 

Mrs.   Sabine,    Palermo    Grange. 

CABBAGE    ROLL-UPS. 

1-2  Ib.  hamburger,  1-2  Ib.  sausage,  1-2  cup  rice,  small  onion  cut  fine. 

Season  to   suit  yourself  and  mix   and   roll   in   balls.      Then   wilt   a   head 

of  cabbage,  then  roll  balls  in  a  cabbage  leaf.    Then  put  in  a  kettle,  cover 

with  water  and  boil  1-2  hour.     Then  add  a  can  of  hot  sauce  and  serve. 

Mrs.  A.  F.  Hamm,  Westside  Grange,  Red  Bluff. 

CORN-STUFFED    TOMATO    CUPS. 

6  small  tomatoes,  1  cup  cooked  corn,  1-2  cup  soft  bread  crumbs,  1 
tsp.  chopped  parsley,  1-4  tsp.  chopped  onion,  1-4  ,tsp.  salt,  1-4  tsp. 
paprika,  1-4  tsp.  celery  salt,  2  tbsp.  butter. 

Wash  tomatoes,  scoop  out  centers  and  stuff  with  rest  of  ingredients 

combined.     Bake  30   minutes   in  shallow  pan   in   moderate   oven.     Baste 

twice  with  3  tbsp.  boiling  water,  1  tbsp.  butter.    Nice  with  steak  or  chops. 

Mrs.   T.   J.   Hellen   Independent   Grange,   Corning,   Cal. 


Frostings,  Fillings,  Icings 

CHOCOLATE    FROSTING. 

4  T  butter  3     squares     unsweetened  chocolate 

3  c  sifted  powdered  sugar  (melted). 
3-4  t  vanilla.  or  3   T  cocoa 
1-4  t  salt.  4  T  hot  milk 

Cream  butter;  add  part  of  sugar,  gradually  blending  after  each 
addition.  Add  vanilla,  salt  and  chocolate  and  mix  well.  Add  remain- 
ing sugar,  alternately  with  milk  until  of  right  consistency  to  spread. 
Beat  after  each  addition  until  smooth. 

Miss    Geneva    Hudson,    Biggs. 

SWISS   CHOCOLATE    FROSTING    (keeps   soft  and    fresh). 

1   package    (3-oz.)    cream  cheese          2  cups  sifted  confectioner's  sugar. 

4  tbsp.  top  milk.  1  ounce  chocolate,  melted. 
Dash  of  salt.                                                1-2   tsp.   vanilla. 

Soften  cream  cheese  with  milk;  add  salt.  Add  sugar  gradually,  beat- 
ing well  after  each  addition.  Add  chocolate  and  beat  until  smooth.  Add 
vanilla. 

Mrs.    Perry   Bledsoe. 

EGOLESS    MILKLESS    FROSTING. 

1    cup   brown  sugar.  1  cup  water. 

1   cup  white  sugar.  1-2   tsp.   butter. 

Boil  all  together  thoroughly  until  mixture  forms  a  soft  ball  in  cold 
water,  by  dripping  off  spoon.  Beat  until  it  starts  to  sugar  around  the 
edge  then  spread  over  cake. 

Edith    A.    Thayer,    Paradise. 

MOON    GLOW    LEMON    FROSTING. 

Grated  rind  of  1  lemon.  2  egg  yolks   (unbeaten). 

4  tbsp.  lemon  juice.  41-2  cups  confectionery  sugar. 

Add  lemon  rind  and  juice  to  eggs.  Stir  in  sugar  until  right  con- 
sistence to  spread. 

Mrs.    Evelyn    Crawford,    Durham. 


Page  50  .  TESTED  RECIPES 


LEMON    FILLING. 

2  tbsp.  flour.  1-2  cup  sugar. 

3-4  cup  cold  water.  Juice  and  grated  rind  of  1  lemon. 

1   egg  yolk.  2  tsp.  butter. 

Make  a  smooth  paste  of  the  flour  and  2  tablespoons  of  the  cold 
water.  Cook  the  rest  of  the  water,  the  sugar,  grated  lemon  rind  and 
butter.  When  the  sugar  is  dissolved  and  mixture  boiling,  stir  in  the 
flour  mixture  slowly.  Cook  until  clear  and  smooth,  about  fifteen  min- 
utes. Add  lemon  juice  and  beaten  egg  yolk  and  cook  two  minutes. 
Cool  before  spreading. 

Mrs.   Minnie  Lou  Davis. 

MARSH  MALLOW    ICING. 

1  1-2    cups   brown    sugar.  2  egg  whites. 

6    tbsp.    water.  6   marshmallows,   cut  in  8ths 

2  tbsp.  white  Karo  syrup.  1    tsp.   vanilla. 

Cook  sugar,  water  and  Karo  together  until  it  spins  a  thread,  pour 

over   stiffly   beaten   whites,    beat  until   fluffy,    add    marshmallows. 

Elizabeth  Stevenson. 


TESTED  RECIPES  "Page  51 


Cakes 


PRUNELLA   CAKE— 

1-2    cup   Crisco.  2-3  cups  stewed  prunes. 

1  cup  sugar.  1-2  teaspoon  each  of  soda,  salt,  cin- 

2  eggs.  namon,    nutmeg,    allspice,    bak- 
2-3   cup  sour  milk.  ing   powder. 

11-3  cups  flour. 

Cream  Crisco,  sugar  and  eggs.  Add  chopped  prunes.     Add  milk.  Add 

dry   ingredients.    Pour   into    well  greased   layer   pans.     Bake    in    a    (350 
degree)    oven  about  25  minutes. 

Creamy    Icing. 

Mix  2  cups  confectioner's  sugar,  1-2  tsp.  cinnamon,  1-8  tsp.  salt. 
Combine  half  with  2  tbsp.  Crisco.  Add  remaining  sugar,  2  tbsp.  prune 
juice  and  2  tbsp.  lemon  juice.  Beat  until  creamy. 

Mrs.   Earl   Hatfield,   Westside   Grange,   Red   Bluff. 

LlNDBERG    CAKE. 

Separate  4  eggs.  To  yolks  add  1-2  cup  cold  water.  Beat  5  minutes 
or  until  it  equals  1  quart.  11-4  cups  sugar  added  slowly  to  yolk  mix- 
ture. Grated  rind  1  orange.  Juice  1  orange.  1  1-2  cups  flour  (sifted 
3  times  before  adding  to  above).  Add  beaten  egg  whites,  and  bake  40 
minutes  in  oven  325  degrees.  I  add  a  pinch  of  salt.  There  isn't  any 
baking  powder  in  this  cake.  The  recipe  makes  one  loaf  or  two  layers. 
It  makes  a  delicious  cream  cake. 

Sadie  C.  Laws,  Chico  Grange. 

ONE,    TWO,    THREE    CAKE. 

1  cup  sugar.  1   cup  milk. 

2  tbsp.   shortening.  2  eggs. 

3  cups  flour.  3  tbsp.  baking  powder. 

1   tsp.   vanilla. 

Cream  sugar  and  shortening,  add  beaten  eggs.  Alternate  flour  and 
milk,  add  vanilla  and  mix.  Pour  into  layer  cake  pans.  Bake  25  min- 
utes at  250  degrees. 

Fern  Bentz,   Chico   Grange. 

RAISIN    CAKE. 

Boil  together  2  minutes  1  cup  raisins,  1  cup  brown  sugar,  1-2  cup 
lard,  1  cup  warm  water,  1  tsp.  each  cloves,  cinnamon.  Set  away  to  cool. 
Then  add  11-2  cups  of  flour,  1  teaspoon  soda.  Bake  in  loaf. 

Mrs.   P.   L.   Mulford,   Elk    Crook,   Cal. 


Page  52  TESTED  RECIPES 


MARBLE    CAKE. 

11-2  cups  sugar.  3   cups   pastry   flour. 

2  eggs.  1-2    tsp.    salt. 

1-2   cup  butter.  1  cup  warm  water. 

1-4  cup  ground  chocolate.  1  tsp.  vanilla. 

3  tbsp.   baking  powder.  1   cup  broken   nut  meats. 

Make  like  butter  cake  by  creaming  butter  and  sugar,  adding  well 
beaten  egg  yolks,  and  alternating  water  and  flour  sifted  with  salt  and 
baking  powder.  Folding  in  stiffly  beaten  whites  and  lastly  vanilla  and 
nuts..  Divide  mixture  in  2  parts — White  part  1-2  mixture. 

Dark  part — To  the  other  half  add  1-4  cup  ground  chocolate.  Alter- 
nate the  2  mixtures  in  pan  to  give  a  marble  appearance.  Bake  in  a 
loaf  or  a  round  cake  mold  at  350  degrees  about  40  minutes.  Ice  with 
white  icing,  decorted  with  halves  of  nuts. 

Beatrice   Harlow,   Palermo   Grange. 

SPONGE   CAKE. 

1  1-2  cups  sugar,  1-2  cup  water  (cook  to  soft  ball  stage). 

Pour  stifly  beaten  6  whites.  Add  6  yolks.  1  cup  flour  sifted  3  or  4 
times;  1  small  teaspoon  cream  of  tartar.  Add  flavoring;  melt  1  cup 
butter  and  add  to  above  very  slowly.  Bake  in  cold  oven,  250  degrees, 
1  hour. 

Fern   Bentz,   Chico   Grange. 

POTATO    CARAMEL    CAKE. 

2-3   cup  butter.  2  tsp.  baking  powder. 

2  cups  granulated  sugar.  1  cup  grated  chocolate. 

2   cups   flour.  1   cup  chopped  nuts. 

1  cup  hot  mashed  potatoes.  1    tsp.    cloves,    cinnamon,    nutmeg 

1-2   cup   sweet  milk.  and  vanilla. 
4  eggs. 
This  makes  1  large  cake  or  two  small  ones. 

Mrs.  E.  L.  Irish,  Red  Bluff,  Westside  Grange. 

SPECIAL    WHITE    CAKE. 

1-3  cup  shortening.  1  tsp.  vanilla. 

1  cup  sugar.  2  tsp.   baking  powder. 

1-2  cup  milk.  1-4  tsp.  salt. 

11-2  cups  cake  flour.  4  egg  whites. 

Cream  together  shortening  and  sugar.  Sift  flour,  then  measure  and 
sift  three  times,  with  baking  powder  and  salt.  Add  milk  alternately  with 
flour.  Fold  in  beaten  egg  whites,  flavor,  and  pour  into  2  well  greased 
cake  pans  9  inches  in  diameter.  Bake  in  moderate  oven  for  20  min- 
utes. Use  any  desired  frosting. 

Mrs.   C.   J.   More,  Los   Molinos,   Cal. 


TESTED  RECIPES  Pago  53 


PINEAPPLE    UPSIDE    DOWN    CAKE. 

First  Part  Second    Part. 

1-2   cup   butter.  2  eggs. 

1  cup  brown  sugar.  1  cup  sugar. 

1  can  crushed  pineapple  5  tbsp.  pineapple  juice. 

1  cup  flour. 
1  tsp.  baking  powder, 
pinch  salt. 

Directions:  Melt  butter  in  frying  pan  and  spread  brown  sugar  over 
pan,  next  spread  pineapple  over  this.  Next  beat  yolks  of  eggs,  add  white 
sugar  and  juice.  Add  flour  and  baking  powder  and  salt.  Fold  in  stiffly 
beaten  whites.  Pour  into  pan  over  pineapple.  Bake  at  350  degrees,  35 
minutes. 

Mrs.  Barbara  Hunter,  Gridley,  Cal. 

MONARCH    WHITE    CAKE. 

2  2-3  cups  sifted  cake  flour.  1    1-4   c   sugar. 
2  1-4  t  baking  powder.  1   t  vanilla. 

1-2    t    salt.  4  egg  whites,  unbeaten. 

1  c  butter  or  other  shortening.  2-3  c  cold  water. 

Sift  flour  once,  measure,  add  baking  powder  and  salt,  and  sift  to- 
gether three  times.  Cream  butter  thoroughly,  add  sugar  gradually  and 
cream  together  until  light  and  fluffy.  Add  vanilla.  Add  egg  whites, 
one  at  a  time,  and  beat  until  thoroughly  blended.  Add  flour,  alter- 
nately with  water,  a  small  amount  at  a  time.  Beat  after  each  addition 
until  smooth.  Turn  into  two  deep,  greased  9 -inch  layer  pans.  Bake  in 
moderate  oven  (325  degrees  F.)  10  minutes;  then  increase  slightly  (375 
degrees  F.)  and  bake  20  minutes  longer  or  until  done. 

Mrs.    H.    J.    Stanley. 

HONEY    COFFEE    CAKE. 

1  cup  butter.  1  cup  raisins. 
11-2  cups  sugar.  1  tsp.  soda. 

2  beaten  eggs.  1  tsp.  cinnamon. 
1  cup  cold  coffee.  1  tsp.  cloves. 
1-2    cup   honey.                                        4  cups  flour. 

Cream  butter  and  sugar,  add  beaten  eggs,  coffee,  1-2  cup  honey  and 
mix  well..  Sift  dry  ingredients  and  add  to  liquid  mixture.  Lastly  add 
raisins  mixed  with  a  little  flour.  Let  stand  20  minutes  before  baking. 
Bake  in  a  moderate  oven  1  1-2  hours  or  longer.  Equal  to  fruit  cake  and 
keeps  well. 

Mrs.   Minnie   Mudd,   Artois,    Cal.,   Home   Economics,    Orland    Grange. 

APPLE    SAUCE    CAKE. 

1   1-2  cups  sugar;    1   heaping  tbsp.   shortening   (creamed);    pinch  of 
salt;  2  1-2  cups  apple  sauce   (cooled);   1  tsp.  cinnamon,   1  tsp.   cloves,   1 
package  of  raisins;   1   tsp.  vanilla;    3  cups  flour;    5  level  tsp.   soda  rtis 
solved  in  boiling  water.    Bake  1  hour  in  slow  oven. 

Mrs.  Fred  Parker.  Orland 


Page  54  TESTED  RECIPES 


THE    CHAMPION'S    SILVER    CAKE. 

3   cups   sugar.  1-4  tsp.  salt. 

1  cup  butter  or  Crisco.  4  tsp.  baking  powder. 
6   egg   whites.  1    tsp.   vanilla. 

2  cups    milk.  5  cups  cake  flour. 

Beat  the  butter  and  sugar  until  very  light  and  creamy.  Add  the  milk 
alternately  with  the  flour  with  which  the  baking  powder  has  been  sifted 
in  the  last  cup  of  flour.  Beat  thoroughly,  before  adding  the  baking 
powder,  then  add  the  well  beaten  eggs.  Bake  about  40  minutes  in  three 
9- in.  layers.  This  will  make  a  large  cake. 

Mrs.    Freda    Campbell,    Chico    Grange. 

DEVILS    FOOD    CAKE. 

11-2  cups  sugar.  2  cups  flour. 

1-2  cup  shortening   (large  measure)    1-2  tsp.  salt. 

3  eggs.  1  level  tsp.  soda. 

1-2   cup  cocoa.  1    level   tsp.    cream   tartar. 

1-2   cup  hot  water.  1  tsp.  vanilla. 

1-2  cup  sour  milk   (large  measure) 

Mix  soda  with  cocoa  and  pour  hot  water  over.  Cream  sugar  short- 
ening and  eggs  unbeaten,  add  cocoa  mixture,  then  the  milk.  Sift  dry 
ingredients  and  add  to  above  mixture,  sprinkle  in  the  vanilla  and  bake 
in  layers  in  a  moderate  oven. 

Filling. 

2  cups  powdered  sugar.  1  tbsp.  shortening. 

3  tbsp.   milk.  1   tsp.  vanilla. 

Heat  shortening  and  milk  and  add  to  sugar,  beat  until  creamy  add 
vanilla  and  spread  on  cake. 

Mrs.   W.   D.   Coles,   Los   Molinos. 

SPONGE    CAKE. 

1  cup  sponge  (bread);  1  1-2  cups  sugar;  2-3  cup  butter  and  lard 
mixed;  2  well  beaten  eggs;  1  level  tsp.  soda,  dissolved  in  2  tbsD.  hot 
water  and  finish  filling  cup  one-half  full  of  cold  coffee;  2  cups  flour,  1 
cup  raisins,  1  cup  nuts,  1  tsp.  each  of  baking  powder,  cloves,  cinnamon 
and  allspice  and  1-2  tsp.  nntmeg.  May  be  baked  in  loaf  or  layers. 

Mrs.  L.  F.  Carpenter,  Gerber,  Cal.,  El  Camino  Grange. 

SOUR    CREAM    CAKE. 

2    cups   flour.  1    cup   sour  cream. 

1  teaspoon  salt.  1  tsp.  vanilla. 

2  tsp.  baking  powder.  2  eggs. 
1-4    teaspoon    soda. 

Sift  all  dry  ingredients  together  exceot  soda.  Add  beaten  eggs.  Add 
sour  cream  to  which  soda  has  been  added.  Add  vanilla. 

Dartha    Dreyer,    Biggs    Grange,    No.    459. 


TESTED  RECIPES  Page  55 


DEVILS    FOOD    CAKE 

1   1-2  cups  shortening,  part  but-          1   tsp.  soda, 
ter  for  shortening  gives  flavor.       2    squares   chocolate    (2    oz.) 

1  1-2  cups  sugar.  1   tsp.  vanilla. 

2  eggs.  1  cup  sour  milk  or  (sweet  milk  and 
2  cups  sifted  cake  flour.  1   tbsp.  of  lemon  juice). 

1-2  tsp.  salt. 

Cream  shortening  and  add  sugar  gradually;  add  well  beaten  eggs. 
Sift  flour,  salt  and  soda  together.  Add  to  creamed  mixture  alternately 
with  milk.  Blend  in  melted  chocolate  and  vanilla.  Bake  in  9 -inch  layer 
pans  (greased  and  floured)  30  min.  at  (350  F.),  or  a  9-inch  square  pan 
2  inches  deep,  40  minutes. 

Mrs.    H.    L.    Sohnrey,    Durham.    Cal. 
SPONGE    CAKE. 

4  eggs  separated.  Beat  yolks  to  lemon  color.  Then  add  one-third 
cup  of  cold  water  to  yolks.  Beat  till  it  foams.  Then  add  11-4  cups  of 
sugar.  Beat  7  minutes.  Add  1  1-2  cups  flour  (scant).  Salt  and  vanilla. 
Beat  whites  until  frothy,  add  1-2  tsp.  cream  tartar,  1-2  tsp.  baking  pow- 
der and  beat  stiff,  and  then  fold  into  above  mixture.  Cook  in  slow 
oven  1  hour. 

Jessie   Silver. 

CRUMB    COFFEE    CAKE    SUPERB. 

1  cup  sugar.  1   egg  beaten. 

2  cups  all  purpose  flour.  1-2  cup  sour  milk. 
1-2  tsp.  ginger.  1-2  tsp.  soda. 

1-2  tsp.  cinnamon.  1  tsp.  baking  powder. 

1-2  tsp.  nutmeg.  1-2  cup  raisins. 

1-2  cupful  butter.  1-2  cup  nuts. 

Sift  together  flour,  sugar  and  spices.  Work  in  the  butter  to  a  crumbly 
stage.  Take  out  one  cup  of  this  and  set  aside.  Mix  together  the  beaten 
egg  and  sour  milk  to  which  the  soda  and  baking  powder  have  been 
added.  Stir  into  the  flour  and  butter  mixture.  Beat  only  until  well 
mixed.  Into  a  buttered  9x9x2  pan  sprinkle  half  the  reserved  crumbs. 
Then  add  the  batter  and  sprinkle  with  remaining  crumbs.  Bake  in  a 
moderate  oven  40  minutes.  Let  cool  in  pan. 

Mrs.   S.   O.  Graven,  Durham  Grange,  No.   460. 

MOCHA    CAKE. 

Whites  of  5  eggs  beaten  very  stiff.  1  cup  sugar,  1  cup  flour.  1  tbsp. 
baking  powder;  1  1-2  tbsp.  mocha. 

Into  the  beaten  yolks  put  sugar.  Beat  into  a  cream.  Add  mocha. 
Add  flour,  baking  powder.  Add  whites  last.  Bake  in  slow  to  a  moder- 
ate oven,  in  4  layers.  Put  together  with  whipped  cream  flavored  with 
11-2  tsp.  mocha. 


Page  56  TESTED  RECIPES 


DEVILS    FOOD    CAKE. 

1  cup  sugar.  2  cups  flour. 

1-2  cup  lard  or  other  shortening.  1   tsp.   baking  powder. 

1  egg.  3-4  tsp.  soda. 

1  cup   sour   cream.  1-4  tsp.  salt. 

2  squares  chocolate.  1  tsp.  vanilla. 

Sift  all  the  dry  ingredients  together  three  times.  Cream  sugar  and 
lard.  Add  unbeaten  egg,  and  beat  until  light.  Dissolve  the  chocolate  in 
the  cream.  Add  alternately  with  the  dry  ingredients.  Beat  well  after 
each  addition.  Add  vanilla  and  bake  in  two  9 -inch  layer  pans.  Ice 
with  white  or  chocolate  frosting. 

Mrs.    W.    O.    Rhoades,    Durham    Grange,    No.    60 

MAYONNAISE    CAKE. 

Part  1  1-2  package  dates. 

1  cup  sugar.  1  tsp.  soda. 

3  tbsp.  ground  cocoa.  1  cup  boiling  water   (let  strnd  a 
1  tsp.  cinnamon.  few  minutes). 

1-2  tsp.  salt    (sift  twice).  1  CUD  mayonnaise  (add  mayonnaise 

Part  2  to  Part  1). 

1    cup   chopped   nuts.  1    1-2  CUDS  flour. 

Bake  in  two  layers  pnd  out  together  with  whipped  cream.  If  no 
mayonnaise,  use  1  cup  oil  and  one  egg. 

Mrs.  Earl  Hatfield,  Westside  Grange,  Red  Bluff. 

ONE    EGG    DEVILS    FOOD    CAKE. 

1-2    cup    chocolate.  1  cup  sugar. 

1  cup  milk.  2  tbsp.  shortening. 

1   egg.  1   tsp.   soda. 

1   tsp.  vanilla.  1    1-4   cups   flour. 

Cook  chocolate  and  1-4  cup  milk  and  egg  yolk  until  thick  like  custard. 
Stand  aside  to  cool.  Cream  shortening  and  add  sugar.  Combine  with 
chocolate  mixture.  Dissolve  soda  in  3-4  cup  milk  and  add  alternately 
with  flour.  Lastly  add  beaten  egg  white  and  bake  in  two  layers  in 
moderate  oven. 

Alice    Thompson,    Wyandotte    Grange. 

SOUR  CREAM  CHOCOLATE  CAKE. 

1    1-2    cups    sour    cream    (about    30    1-4  tsp  salt, 
test),    2    beaten    eggs— Blend.       1  tsp.  soda. 
1   cup  white  sugar.  5  hewing  tsn.   cocoa. 

1  3-4  cups  flour.  1   tsp.  vanilla. 

Bake   in    either   layers    or  loaf. 

Mrs.  R.  S.  Green.  Durham. 


TESTED  RECIPES  Page  57 


MILK    CHOCOLATE    CAKE. 

1-2  cup  butter.  2  cups  cake  flour. 

1  1-2  cups  sugar.  1-2  teaspoon  salt. 

2   eggs,   unbeaten.  1   cup  sour  milk  or  buttermilk. 

2   squares  bitter  chocolate.  1  teaspoon  vanilla. 

1  tablespoon   vinegar.  1    teaspoon    soda. 

Cream  butter,  add  sugar  gradually.  Add  1  egg  unbeaten,  beat  thor- 
oughly. Add  second  and  continue  beating.  Alternately  add  the  flour 
and  salt  sifted  together  with  the  sour  milk  to  which  the  vanilla  has 
been  added.  Melt  chocolate  over  hot  water  and  beat  in  thoroughly. 
Dissolve  the  soda  in  the  vinegar  and  add  last.  Pour  into  two  9-inch 
greased  pans  and  bake  25-30  minutes  at  moderate  temperature  375  de- 
grees. 

Mrs.  N.  R.   Jessee,   Chico. 

FAVORITE    CHOCOLATE    CAKE. 

3-4  cup  Snowdrift.  2  t  baking  powder. 

2  cups  Sugar.  4   squares   chocolate,   melted. 

3  eggs.  1  cup  milk. 
2  1-2  cups  flour.  1  t  vanilla. 
1  t  salt. 

Cream  Snowdrift  and  sugar.  Add  unbeaten  eggs,  one  at  a  time.  Beat 
well.  Add  sifted  flour,  salt  and  baking  powder  alternately  with  milk. 
Add  chocolate  and  vanilla.  Bake  in  layer  tins  in  moderate  oven  325 
degrees  F. 

Miss  Haroldine   Stanley,   Corning,   Cal.,   Independent   Grange. 

DEVIL    FOOD    CAKE. 

1-2   cup   shortening.  1  tsp.  soda. 

1  1-2  cups  sugar.  1   tsp.  sour  milk. 

2  eggs.  2  squares  chocolate. 
2    cups    flour.  1   tsp.   vanilla. 

1  -2   teaspoon   salt. 

Mrs.    Sarah   Compton,    Durham 
PANLO    GOLDEN    CREAM    CHOCOLATE    CAKE. 

2  cups  Swansdown  cake  flour.  11-2  cups  brown  sugar. 
2  tsp.  baking  powder.                            2  eggs  unbeaten. 

1-4  tsp.  soda.  3   squares   chocolate,   unsweetened. 

1-2  tsp.  salt.  1  cup  milk. 

1-2   cup  butter   or   shortening.  1   tsp.   vanilla. 

Sift  flour  once,  measure,  add  baking  powder,  soda  and  salt  and  sift 
together  three  times.  Cream  butter  thoroughly  until  light  and  fluffy. 
Add  eggs,  one  at  a  time,  beating  thoroughly  after  each.  Then  add 
chocolate,  blend,  add  flour  alternately  with  milk,  a  small  amount  at  a 
time.  Bake  30  minutes. 

Mrs.  Alice  Boll.  Box  373,  Oroville.  Cal. 


Page  58  TESTED  RECIPES 


COOKING    OIL    CHOCOLATE    CAKE. 

1-2   cup   cooking   oil.  2   eggs    (beaten). 

1  cup   sugar.  1-2  cup  sour  milk. 
1-2  cup  cocoa. 

Beat  well.  Sift  together  2  1-2  cups  flour,  1  tsp.  salt,  1  tsp.  soda. 
Add  to  above  mixture.  Lastly  add  1  tsp.  vanilla  and  1  cup  boiling  water. 

Mrs.    R.    S.    Green,    Durham. 

DEVILS    FOOD    CAKE.  * 

8    tbsp.    butter.  3   squares   chocolate. 

2  cups  sugar.  1    cup   milk. 

4  eggs.  31-2    tsp.    baking   powder. 

2   generous   cups   flour.  1    tsp.   vanilla. 

Cream  butter,  add  1  cup  sugar;  beat  egg  yolks  until  lemon  color 
and  add  other  cup  of  sugar,  mix  all  together,  and  add  chocolate  which 
has  been  melted  over  hot  water;  add  milk  and  flour  alternately,  add 
lastly  beaten  whites  of  eggs  and  flavoring. 

Edith  A.   Thayer,   Paradise. 

SWISS    CHOCOLATE    CAKE. 
New'      Different'      Delicious' 

1-2    cup    shortening.  1   ounce  chocolate,   melted. 

3-4   tsp.    salt.  2   cups  sifted   cake  flour. 

1   tsp.  vanilla.  2   1-2   tsp.  baking  powder. 

11-4  cups  sugar.  1  cup  milk. 

2   eggs,   unbeaten. 

Combine  shortening,  salt  and  vanilla.  Add  sugar  gradually  and  cream 
until  light  and  fluffy.  Add  eggs,  one  at  a  time,  beating  thoroughly  after 
each  addition.  Add  melted  chocolate  and  blend  well.  Sift  flour  and 
baking  powder  together  3  times.  Add  small  amounts  of  flour  to  short- 
ening mixture,  alternately  with  milk,  beating  after  each  addition  until 
smooth.  See  what  a  fluffy,  smooth  batter.  Pour  batter  into  two  8-inch 
layer  pans  greased  and  floured.  B^ke  in  moderate  oven  (350  degrees 
F.)  25  to  30  minutes.  Sorsad  Swiss  Chocolate  Frosting  between  layers 
and  on  top  and  sides  of  cake. 

Mrs.    Perry   Bleds^e. 

ORANGE  CAKE    (Very  Good). 
1  medium  sized  orange  3-4   cup   buttermilk 

1  1-2  cups  brown  sugar.  1  tsp.  soda;  pinch  of  salt 

2  eggs  1  cup  raisins. 
2  cups  flour 

Grind  orange  (peeling  and  ell):  grind  raisins;  beat  eggs;  add  sugai. 
Dissolve  soch  in  buttermilk,  then  add  salt  and  flour.  Mix  well.  Bake 
55  minutes  in  moderate  oven. 

Mrs.  Fred  Parker,  Rt.   2,  Box   15,   Orland,   Cal. 


TESTED  RECIPES  Page  59 


GOLDEN   CREAM   CHOCOLATE   CAKE— 

2  cups  sifted  cake  flour;  2  tsp.  double  -acting  baking  powder;  1-4 
tsp.  soda;  1-2  tsp.  salt;  1-2  cup  shortening;  1  1-4  cups  sugar;  2  eggs, 
unbeaten;  3-4  cup  chocolate  melted;  1  cup  milk  and  1  tsp.  vanilla. 

Cream  shortening  and  sugar;  add  eggs,  one  at  a  time,  beating  thor- 
oughly after  each.  Then  add  melted  chocolate  and  blend.  Sift  together 
flour,  baking  powder,  soda  and  salt,  3  times,  add  alternately  with  milk, 
add  vanilla  and  bake  in  2  greased,  9-in.  layer  pans  30  minutes  (350  de- 
grees F.)  Spread  between  layer,  Golden  Cream  Filling:  Combine  1-2 
cup  sugar,  3  tbsp.  flour  and  1-4  tsp.  salt  in  double  boiler.  Add  gradu- 
ally 1  1-2  cups  hot  milk.  Cook  until  thick,  then  add  2  egg  yolks, 
slightly  beaten.  Cook  2  minutes  longer;  add  1  tsp.  vanilla  and  cool. 

FROSTING:  Cream  4  tbs.  butter;  add  1  cup  sifted  powdered  sugar 
and  blend.  Add  1  tsp.  vanilla,  3-4  cup  melted  chocolate  and  1-4  tsp. 
salt.  Beat  2  egg  whites  until  stiff,  add  3-4  cup  powdered  sugar  and 
beat  until  it  will  stand  in  peaks.  Fold  it  in  the  chocolate  mixture  and 
?over  sides  and  top  of  cake. 

Mrs.    J.    P.    Burton,    Corning,    Cal.,    Independent    Grange,    470. 

BLACK    CHOCOLATE   CAKE. 

2  1-2  cups  cake  flour.  3  egg  yolks,  well  beaten. 

1   tsp.   baking  powder.  4    squares    chocolate,    melted. 

1-4  tsp.  soda.  1  cup  water. 

1-4  tsp.  salt.  1-2  tsp.  vanilla. 

1-2  cup  butter  or  other  shortening.    3  egg  whites,  stiffly  beaten. 
2  cups  sugar. 

Sift  flour  once,  measure,  add  baking  powder,  soda  and  salt,  and  sift 
together  three  times.  Cream  butter  thoroughly,  add  sugar  gradually 
and  cream  together  until  light  and  fluffy.  Add  egg  yolks  and  choco- 
late arid  blend.  Add  flour,  alternately  with  water,  a  small  amount  at 
a  time.  Beat  after  each  addition  until  smooth.  Add  vanilla.  Fold  in 
egg  whites.  Bake  in  greased  pan,  10x10x2  inches,  in  moderate  oven 
(350  degrees  F.)  1  hour.  Spread  Cocoanut  Seven -Minute  Frosting  on 
top  and  sides  of  cake. 

Mildred  L.  Koth,  Corning,  Cal.,  El  Camino  Grange,  No.  4f>'2 

APPLE    SAUCE    CAKE— 

1-2   cup   butter  1-2  cup  raisins 

1  cup  sugar  1   1-2  cups  flour 

1  cup  of  cold  apple  sauce  3  tbsp.  corn  starch 

1  tsp.  of  soda  tsp.   cinnamon,  cloves  and  nutmeg 

'Cream  butter;  add  sugar;  mix ,  soda  in  apple  sauce;  sift  flour  and 
spices  together  and  add  raisins  last. 

Mrs.  A.  G.  McGlade,  Westside  Grange 


Page  60  TESTED  RECIPES 


DEVILS    FOOD    CAKE. 
FIRST    PART: 

1  cup   brown   sugar.  1-2   cup   butter. 
1-2   cup   sweet  milk.                              yolks  three  eggs. 
Small  tsp.  soda  in  2  cups  flour. 

SECOND  PART: 

1-2  cup  chocolate.  1   cup  brown  sugar 

1-2  cup  sweet  milk  Vanilla 

Place  second  part  over  fire  until  dissolved,   boil  one  minute.     When 
cool,  stir  into  first  part.    Bake  in  layers  and  ice. 

Mrs.   L.    Bayles,    Red   Bluff,   Westside   Grangt . 

BURNT    SUGAR    CAKE. 

2  eggs  1-4  tsp.  of  salt 

1   cup   of  sugar  2  tsp.  baking  powder 

1  cup  of  cream  Extract  Vanilla. 

Flour,  2   cups,   enough  to  make  a  thin  batter.     Add  burnt   sugar     to 
color  brown. 

Mrs.   E.   A.   Stubbs,   Grange   No.    462 

HOT    MILK    SPONGE  CAKE. 

2  eggs  1  tsp.  baking  powder 
1  cup  sugar                                              1-4  tsp.  salt 

1  cup  flour  1-2  cup  milk 

1  tbsp.  butter  1  tsp.  vanilla. 

Beat  eggs;  add  sugar  gradually,  beating  well.  Put  milk  and  butter 
on  fire  and  bring  to  boiling  point.  Sift  flour,  baking  powder  and  add 
to  sugar  and  egg.  Add  hot  milk  and  vanilla.  Pour  quickly  in  either 
a  biscuit  pan  or  in  two  9-inch  wide  layer  pans  and  bake  20  to  25  min- 
utes in  a  moderate  oven.  350  degrees. 

Mrs.    Alice    Thompson,    Wyandotte    Grange 

PINEAPPLE   SPONGE  CAKE— 
6   eggs  1   cup  flour 

11-2  cups  sugar  1  t  baking  powder 

1-2   cup  pineapple  juice  1-2  t  salt. 

1  T  lemon  juice 

Separate  eggs.  Beat  yolks  until  creamy,  add  pineapple  and  lemor 
juice  and  beat  again.  Then  add  3-4  cup  sugar  slowly,  beating  after 
each  addition.  Next  beat  egg  whites  (with  salt)  Until  it  stands  alone. 
Add  3-4  cup  sugar  gradually,  beating  after  each  addition.  Combine 
yolk  an,d  white  mixture .  folding  in  gently.  Then  add  flour  and  baking 
powder.which  has  been  sifted  three  times,  in  fourths.  Bake  1  hour 
in  moderate  over  325  degrees  F. 

Miss  Haroldine   Stanley,   Corning.    Cal.,   Independent   Grange. 


TESTED  RECIPES  Page  61 


SUNSHINE    CAKE. 

7  fresh    eggs  2  tsp.  lemon  juice  or 
1   tsp  salt  1-2  tsp.  cream  tartar 

1  cup  flour  (lemon   juice   preferred) 

1   cup  sugar  1  tsp.  lemon  extract 

Separate  eggs,  add  salt  to  whites,  beat  to  a  foam,  then  add  lemon 
juice  or  cream  of  tartar,  half  tsp.  at  time,  and  whip  until  stiff.  Sift 
sugar  once  and  fold  in  until  dissolved.  Beat  yolks  stiff  and  fold  into 
whites.  Sift  flour  five  times,  measure  and  fold  into  egg  mixture  lightly. 
Bake  in  ungreased  tube  pan  in  moderate  oven  about  45  minutes. 

Alberta  Jobe,  Corning,  Cal.,  Independent,  No.  470. 

SPONGE   CAKE    (using  yolks   left  from   Angelfood   Cake). 

8  egg  yolks  1-2    tsp.    salt 

1   cup  sugar  1-2    cup    warm    water 

1  1-2    cups   flour  1    tsp.   vanilla 

2  tsp.    baking    powder 

Beat  egg  yolks  until  thick  and  lemon  colored;  add  sugar  and  con- 
tinue beating  until  well  mixed.  Sift  dry  ingredients  together  and  fold 
in  alternately  with  warm  water.  Add  vanilla.  Bake  about  35  minutes. 

Mrs.    W.    L.    Bonham,    Chico. 

LAZY    DAISY    CAKE. 

,  Beat  until  thick  2  eggs,  add  gradually  1  cup  sugar,  meating  con- 
stantly, 1  tsp.  vanilla.  Sift  together  1  cup  sifted  pastry  flour,  1  tsp. 
baking  powder,  1-4  tsp.  salt.  Add  to  first  mixture,  mixing  well.  Heat 
to  boiling  point  1-2  cup  milk,  with  1  tbsp.  butter.  Add  to  other  mix- 
ture and  beat  well.  Don't  add  any  more  flour,  the  batter  is  very  thin. 
Pour  in  shallow  pan  10  inches  square.  Bake  about  30  minutes  in  a 
moderate  oven  about  350  degrees.  While  still  hot  spread  with  the  fol- 
lowing mixture:  Mix  together  3  tbsp.  butter,  5  tbsp.  brown  sugar,  2 
tbsp.  cream  or  canned  milk,  1-2  cup  cocoanut  or  walnuts. 

Mrs.   L.    Bayles.   Red   Bluff,    Westside    Grange. 

SOUTHERN  COCOANUT  CAKE. 

2-3  cup  butter  3  cups  flour 

1   1-2  cups  sugar  3    eggs;    1    teaspoon    vanilla 

1  cup  milk  2   tsp.   baking  powder 

1   cup   cocoanut 

Cream  butter  and  sugar,  add  beaten  yolks,  add  milk  and  flour 
alternately,  add  cocoanut,  sift  baking  powder  with  flour,  flavor  and 
add  beaten  yolks. 

Mrs.  Geo.  H.  Glenn,  Durham,  Cal.,  Durham  Grange,  No.  460. 


Page  62  TESTED  RECIPES 


LAZY    DAISY   CAKE. 

2  eggs  1  cup  sifted  flour 

1  cup  sugar  1  tsp.  baking  powder 

1-2  cup  milk  pinch  salt 

1  tbsp.  butter  1  tsp.  vanilla 

Put  milk  and  butter  on  to  heat.  Beat  eggs,  add  sugar  and  beat. 
Stir  in  dry  ingredients  and  vanilla.  Then  add  hot  milk,  stirring  care- 
fully. Pour  in|  flat  greased  pan  and  bake  25  or  30  minutes  in  moderate 
oven.  While  cake  is  baking  stir  up  the  topping:  2-3  cup  brown  sugar; 
1-3  cup  melted  butter;  4  tbsp.  cream;  1-2  cup  nut  meats  or  cocoahut. 
Spread  on  warm  cake  and  put  under  boiler  for  5  or  10  minutes  until  it 
caramelizes.  Without  boiler  use  only  2  tbsp.  cream,  return  to  oven 
for  a  few  minutes. 

Mrs.   Ed   Clark,   Chico   Grange,  No.   486. 

MARASCHINO    CHERRY    CAKE. 

1   1-2  cups  granulated  sugar  3-4   cup   shortening 

3  cups  flour  3  eggs 

1    cup   sweet  milk  1  tsp.  baking  powder 

3-4  cup  red  Maraschino  cherries       1-4   tsp.   salt 

1  tsp.  vanilla  extract 

Cream  shortening,  add  sugar  slowly.  Add  egg  yolks  beaten  until 
thick.  Mix  and  sift  dry  ingredients  and  add  alternately  with  milk.  Add 
vanilla  extract.  Add  the  cherries  which  have  been  drained  and  dried 
on  a  towel.  Beat  egg  whites  until  stiff  an(d  fold  in  gently.  Bake  in 
3  well  greased  layers  in  a  moderate  oven  (350  degrees)  30  minutes.  Frost 
with  boiled  frosting  trimmed  with  cherries. 

Mrs.   L.   O.   Rodney,   Durham. 

PINEAPPLE   CAKE. 

1-4  Ib.  butter  (scant);  1  cup  brown  sugar.  Melt  butter  and  sugar 
together  in  frying  pan  and  lay  in  slices  of  pineapple  to  cover  bottom 
of  pan  (drainedv  shredded  pineapple  may  be  used).  Candied  cherries 
or  nuts  may  be  added  if  desired.  Pour  over  this  a  batter  made  of:  1 
cup  sugar,  3  egg  yolks,  added  one  at  a  time,  beat  well,  1  cup  flour,  1 
tsp.  "baking  powder,  1-2  cup  pineapple  juice.  Fold  in  stiffly  beaten  egg 
whites.  Bake  in  slow  oven  25  minutes,  turn  upside  down  on  plate  and 
serve  with  whipped  cream. 

Alberta   Jobe,   Independent,   No.   470. 


TESTED  RECIPES  Page  63 


JfS*~~~ 

> 


BANANA    CAKE. 

1  1-2  cups  sugar;  1-2  cup  butter;  3  eggs,  separated;  7  tbsp.  milk; 
1-4  tsp.  salt;  2  tsp.  baking  powder;  1  tsp.  vanilla;  1  3-4  cup  all  purpose  A 
flour;  1  cup  mashed  bananas.  Cream  butter  and  sugar;  add  well  beaten 
egg  yolks.  Sift  flour,  baking  powder  and  salt  5  times  together.  Add 
1  cup  flour,  then  the  rest  and  the  milk,  fold  in  bananas  and  stiffly 
beaten  egg  whites.  Bake  in  layers  at  350  degrees  25  to  30  minutes. 
Whip  cream  filling  or  marshmallow  icing. 

Elizabeth  Stevenson. 

CHOCOLATE    CAKE. 

1   1-2  cups  sugar.  2  cups  flour. 

1   scant  cup  butter.  1  cup  chocolate. 

1  eggs.  1  cup  chopped  nuts. 

1  cup  milk.  1  1-2  tsp.   baking  powder. 

Cream  sugar  and  butter;  add  4  egg  yolks,  milk,  flour,  baking  pow- 
der and  chocolate,  then  add  white  of  eggs  beaten  stiff  and  last  of  all 
the  nuts.  Makes  a  large  loaf  or  layer  cake. 

Mrs.   Geo.  A.   Wurth,   Red  Bluff,   CaL,  Westside   Grange. 

MAHOGANY    CAKE. 

2  cups   flour.  1-4  c  shortening. 
1-4    cup    cocoa.  1  c  sugar. 

1-2  tsp.  salt.  1  c  milk. 

1  tsp.  soda.  2    tbsp.    vinegar. 

1.  Sift  together  the  flour,  cocoa,  soda  four  times. 

2.  Cream   shortening    and    sugar    together. 

3.  Add   a   little   of  the  dry  mixture   and   a   little  milk   combined. 

4.  Lastly  add   vinegar. 

Bake  in  moderate  oven  and  put  together  with  chocolate  filling  and 
icing. 

Mrs.   Frank    Smith,    Biggs. 
• 

COFFEE    CAKE 

1   1-2  cups  brown  sugar.  1  tsp.  cinnamon. 

1-2   cup   butter.  1  Jsp.  cloves. 

1  cup  strong  coffee.  2    tsp.   baking  powder, 

yolks   of   8   eggs.  Flavor  if  you  like. 

Flour  enough  to  make  a  moderate  thickness.  Bake  in  layers.  Use 
any  desired  filling  but  I  prefer  the  white  of  eggs  frosting. 

This  is  a  good  cake  to  use  up  yolks  of  eggs  after  making  angelfood 
cakes.  Keeps  nicely. 

Mrs.  Minnie  Mudd,   Artois,  Cal.,  Home  Economics,   Orland   Grange. 


Page  G4  TESTED  RECIPES 


LAISY    DAISY    CAKE. 

Beat  until  thick  2  eggs.  Add  gradually  1  cup  sugar.  Beating  con- 
stantly, add  1  tsp.  vanilla. 

Sift  together:  1  cup  sifted  pastry  flour,  1  tsp.  baking  powder,  1-4 
tsp.  salt.  Add  to  first  mixture,  mix  well. 

Heat  to  boiling  point  1-2  cup  milk  and  1  tbsp.  shortening.  Add  all 
at  once  to  mixture,  beating  it  well. 

Pour  into  well  greased  pan  9x9  and  bake  in  a  moderate  oven.  Re- 
move from  oven  and  while  still  hot  spread  with  frosting.  Return  to 
oven  and  brown.  This  batter  is  very  thin. 

Frosting. 

Mix  together:  3  tbsp.  melted  butter;  5  tbsp.  brown  sugar;  2  tbsp. 
cream  or  evaporated  milk;  1-2  cup  cocoanut. 

Mrs.  Lulu  H.  Yockey,  Durham   Grange,  No.  460. 

PINEAPPLE    PARFAIT    CAKE 

1-2  cup  butter  or  other  shortening.  3    cups   sifted    cake   flour. 

3-4   tsp.   salt.  3   tsp.   baking  powder. 

1-2  tsp.  grated  lemon  rind.  3-4  cup  canned  pineapple  juice. 

1   egg  yolk.  1-4   cup   water. 

1   1-2  cups  sugar.  4  egg  whites. 

Combine  shortening,  salt,  lemon  rind  and  egg  yolk  and  blend, 
Add  sugar,  gradually  and  cream  till  light  and  fluffy.  Sift  flour  and 
baking  powder  together  three  times.  Add  alternately  with  combined 
pineapple  juice  and  water,  beating  well  after  each  addition.  Beat  egg 
whites  till  stiff  but  not  dry  and  fold  carefully  in  mixture.  Bake  in 
two  9 -inch  pans  in  moderate  oven  (350  degrees)  25  to  30  minutes. 
Pineapple  Parfait  Frosting. 

2  egg  whites;  1  1-2  cup  sugar;  5  tbsp.  pineapple  juice;  1  tsp.  corn 
syrup;  1-2  tsp.  grated  lemon  rind.  Mix  all  ingredients  except  lemon 
rind,  place  over  boiling  water  and  beat  with  rotary  egg  beater  until 
will  stand  in  peaks  or  about  7  minutes,  remove  from  fire,  add  lemon 
rind,  beat  until  cool  and  spread  on  cake. 

Mrs.   S.    O.   Graven,   Durham   Grange  No.   460 

MAHOGANY    CAKE. 

1  1-2  cups  sugar.  3  eggs  well  beaten. 
1-2  cup  butter.  1   tsp.   soda. 

1-2  cup  of  sweet  milk.  1-2   cup   of   chocolate   dissolved    in 

2  cups  of  flour.  strong  coffee. 

Flavor  with  vanilla  and  bake  in  a     moderate  oven. 


TESTED  RECIPES  Page  65 


MILK    AND    HONEY    CAKE. 

1-2   cup   shortening  or  butter.  2  cups  sifted  flour. 

1-2    tsp.    salt.  2    1-2    tsp.    baking   powder. 

1-2    tsp.    vanilla.  1-2  cup  evaporated  milk. 

1-2  cup  sugar.  1-2  cup  honey. 

2  eggs  unbeaten. 

Combine  shortening,  salt,  vanilla.  Add  sugar  gradually  and  cream 
until  light  and  fluffy.  Add  eggs,  one  at  a  time,  beating  thoroughly  after 
each  addition.  Sift  flour  and  baking  powder  three  times.  Combine  milk 
and  honey.  Add  small  amounts  of  flour  to  cream  mixture  alternately 
with  combined  milk  and  honey,  beating  after  each  addition  until  smooth. 
Pour  batter  into  8x8x2 -in.  pan,  grease  the  pan  and  dust  with  flour  or 
bake  in  8-in.  layer  pans,  350  F.  New,  different,  and  thoroughly  delic- 
ious. Your  family  will  vote  it  grand. 

Mrs.-  Helen  Bonham,   Chico,   Cal. 

PARADISE    SPECIAL    FRUIT    CAKE. 

1-2  cup  shortening.  1    cup   liquid,   made  as  follows: 

1  cup  sugar.  2  tbsp.  cherry  juice,  the  juice  from 

1  whole  egg  and  1  yolk.  1  orange,  add  enough  water  to 

1  cup  nuts  (black  walnuts  are  best)          make   1   cup   of  liquid. 
1   cup   raisins    (seedless).  2    1-4   cups  flour    (cake  flour   pre- 

Peel  of  1   orange  minus  the  white         f erred). 

layer.  3   tsp.    baking   powder. 

12   Maraschino  cherries.  1-2  tsp.  salt. 

Method:  Cream  shortening,  add  sugar  gradually.  Blend  in  the  eggs 
well  beaten.  Put  raisins,  cherries,  orange  peel  and  nuts  through  finest 
blade  of  food  chopper,  all  at  one  time.  Divide  in  half.  Fold  one-half 
into  creamed  mixture.  Sift  flour,  measure  and  sift  again  with  baking 
powder  and  salt.  Add  to  creamed  mixture  alternately  with  the  cup  of 
liquid.  Pour  into  2  round  cake  pans,  bake  25  minutes  at  about  350  deg. 

Filling    and    Icing. 

Cream  together  1-3  cup  butter,  2  cups  powdered  sugar,  blend  in 
well  beaten  egg  white,  add  remaining  half  of  fruit  mixture. 

Virginia    L.    Olson.     Paradise,    Cal. 

SPICE  CAKE. 

1   cup  sugar.  1   2-3   cups  flour. 

1    cup   sour   cream.  1-3  cup  chocolate. 

3  eggs  well  beaten.  1   tsp.   cloves,   allspice,   cinnamon. 

1   cup  milk.  1  tsp.  baking  powder. 

Enough  soda  to  sweeten  sour  cream  Pinch  of  salt. 


Page  66  TESTED  RECIPES 


CHOCOLATE    NUT    CAKE. 

3-4  cup  shortening.  3-4    tsp.    nutmeg. 

11-2  cups  sugar.  1  tsp.  cinnamon. 

3  eggs.  2    tbsp.    cocoa. 

1  3-4  cups  flour.  3-4  cups  sour  milk  or  butter  milk. 

1-2   tsp.    baking   powder.  1  tsp.  vanilla. 

1-2   tsp.   soda.  1    tsp.    lemon    juice    or   extract. 

1-2  tsp.  salt.  1    cup    nut   meats. 

Cream  shortening  and  sugar.  Add  eggs  well  beaten.  Sift  flour.  Meas- 
ure, add  baking  powder,  soda,  salt,  spices  and  cocoa.  Add  to  creamed 
mixture  alternately  with  sour  milk.  Blend  in  the  flavoring  and  nuts. 
Bake  for  30  minutes  in  moderate  oven  (350). 

Mrs.   Joy  Eschliman. 

SOUR  CREAM    PIE. 

1  cup  sugar.  1  tsp.  of  vinegar. 

1  cup  sour  cream.  1-4  tsp.  of  nutmeg. 

1  cup  raisins.  1-2  tsp.  of  cinnamon. 

2  eggs.  Mrs.  R.  T.  Bedford. 

LAZY    DAISY    CAKE. 

1   cup  flour.  1-2  cup  milk. 

1-2    cup   sugar.  1    tbsp.   butter. 

1   egg.  pinch  salt. 

1   tsp.   baking  powder.  1    tsp.    vanilla. 

Mix  sugar,  egg,  baking  powder,  salt.  Sift  flour,  then  fill  a  cup  full. 
Then  add  flour  into  other  mixture  with  milk  (add  milk  and  butter  to- 
gether), bring  to  a  boil  and  add  slowly  with  flour  and  other  mixture. 
Add  vanilla  and  bake  in  moderate  oven.  This  recipe  can  be  used  as  a 
shortcake,  Boston  cream  pie.  (By  cutting  in  half  with  large  knife  and 
add  a  cream  custard  in  center  with  whipped  cream  and  strawberries  on 
top).  Or  serve  it  just  plain  with  ice  cream.  Makes  one  layer. 

Mrs.   W.   L.    Bonham,    Chico. 

MYSTERY   CAKE 

1  T  shortening  1  t  soda. 

2  c  flour.  ,  1  can  tomato  soup. 
1   c  sugar.                                                 1  u  chopped  nuts. 

1   t   cinnamon  1  T  chopped  lemon  or  citron  peel. 

1  t  nutmeg.  1  c  raisins. 

1-4  t  salt. 

Blend  shortening  and  flour  together.  Add  sugar  and  other  dry  in- 
gredients mixed  together  all  at  once.  Add  soup  and  beat  until  mixture 
is  creamy  pink.  Add  fruit.  Bake  in  greased  loaf  pan  for  1  hour  at  a 
temperature  of  350  degrees. 

"Believe    It   Or   Not    Icing." 

1  pkg.  cream  cheese.  1-4  c  cream. 

2  c  powdered  sugar.  1  t  vanilla  extract. 

Helen  Armour    (Nelson),   Durham   No.   460. 


TESTED  RECIPES  Page  67 


WHITE    MOON    CAKE— 

3  cups  sifted  cake  flour  2  cups  sugar 

3  tsp.   baking  powder  1  cup  milk 
1-2  tsp.  salt  1  tsp.  vanilla 
2-3   cups   butter    (or  other  shorten-  5  egg  whites 

ing). 

Sift  flour  once,  add  baking  powder  and  salt  and  sift  3  times.  Cream 
butter  thoroughly,  add  sugar  gradually;  cream  together  until  light  and 
fluffy,  add  flour  alternately  with  milk  a  small  amount  at  a  time.  Beat 
after  each  addition  until  smooth.  Add  vanilla,  fold  in  stiffly  beaten 
egg  whites.  Bake  in  3  greased  9-inch  cake  pans  in  slow  oven  325°  for 
15  minutes,  increase  heat  to  350°  and  bake  15  minutes  longer.  Spread 
Moon  Glow  frosting  on  top  and  sides. 

Moon  Glow  Lemon   Frosting 
Grated  rind  of  1  lemon.  2  egg  yolks    (unbeaten). 

4  tbsp  lemon  juice  4   1-2  sups  confectionery  sugar. 
Add  lemon  rind  and  juice  to  eggs.    Stir  in  sugar  until  right  consist- 
ence to  spread. 

Mrs.  Evelyn  Crawford,  Durham. 

DAFFODIL  CAKE. 

10  eggs  2  tsp.  cream  tartar 

11-4  glass  sugar  1-2   tsp.   flavoring 

1  glass  flour,  sift  4  times 

Whip  egg  whites  until  foamy,  add  cream  of  tartar  and  whip  until 
stiff.  Add  sugar  gradually.  Fold  in  flour,  add  flavoring.  Put  one  half 
mixture  in  angel  cake  tin.  Beat  the  egg  yolk  until  very  light;  add  to 
remainder  of  white  mixture  and  pour  in  pan.  Bake  1  hour  at  300°. 

Mrs.   Saidee   Chappell,   431   Jacinto   Grange,   Willows,   Cal. 

BANANA    CAKE—        * 

1-2  cup  shortening  1  tsp.  soda 

1-2  cup  sour  milk  1-2  tsp.  cinnamon 

1   cup  sugar  1-2  tsp.  nutmeg 

1-2  teaspoon  salt  1   cup  nut  meats  or  1-2  of  that 

1  1-2   cup  flour  grapenut. 

2  eggs.  3  mashed  bananas 
Bake  in  loaf  or  layers. 

Mrs.  Anna  R.  Gackstetter. 


THIS 

COOK  BOOK 

IS  EDITED  AND  PUBLISHED  BY  THE 

Home  Economic  Club 

OF  THE 

Four  Counties  Group 

COMPOSED  OF 

Tehama,  Glenn,  Sutter  and 
Butte  Counties 

EXTRA  RECIPES 


TESTED  RECIPES  Page  69 


FLUFF  CAKE— 

1  1-4  cups  sugar,  minus  1  tbsp.;  1-4  cup  water  plus  1  tbsp.,  boil  until 
it  threads;  Pour  over  6  egg  whites;  beaten;  beat  well  and  add  6  egg 
yolks;  1-2  'tsp.  cream  tartar;  1-2  tsp.  vanilla.  Fold  in  3-4  cup  sifted  flour. 
Bake  in  Angel  food  pan. 

(2  squares  of  melted  chocolate  may  be  added  to  egg  mixture  before 
flour  is  folded  in) 

Mrs.  Percy  Stark,  Independent  Grange,  Corning. 

GERTRUDE'S  FAVORITE  CAKE— 

3  cups  flour  3-4  cup  butter 

2  1-2  level  tsp.  baking  powder  3-4  cup  water 

1-2  tsp  (level)  salt  4  eggs 

11-2  cup  granulated  sugar  flavoring 

Sift  flour,  baking  powder  and  salt  three  times;  cream  sugar  and 
butter;  break  in  1  egg,  add  a  little  of  flour  and  water,  beat  well.  Con- 
tinue this  process  until  you  have  used  all  eggs.  Add  flavoring  last. 

Mrs.  L.  O.  Rodney,  Durham  Grange,   No.  460. 

WIND    CAKE— 

11-2  cups  sifted  cake  flour  11-2  cups  sugar 

1-4  tsp.  salt  1-2   cup  cold  water 

1-2  tsp.  baking  powder  3-4  cream  tartar 

5  eggs,  separated  1-2  tsp.  almond  extract 

1.  Sift  flour,  salt  and  baking  powder  several  times. 

2.  To  the  beaten  egg  yolks  add  gradually  1-2  cup  cold  water. 

3.  Beat  well  until  fluffy. 

4.  Add  sugar  and  beat  again. 

5.  Add  dry  ingredients,  little  at  a  time. 

6.  Fold  in  beaten  egg  whites  to  which  the  cream  of  tartar  has  been 
added. 

7.  Add  extract. 

8.  Bake  in  a  tube  pan  1  hour  in  moderate  oven. 

Mrs.  Frank  Smith,  Biggs. 


Superior  Beverage 
Corporation 

Willouus  Red  bluff 


Menu  For  Oven  "Cooked  Meals 

BAKED   STUFFED   TENDERLOIN    OF   PORK— 

with  pan  roasted  potatoes  baken    onions 

red  cabbage  salad  milk,   coffee 

graham  bread,  butter  baked  apples  and  cream 

Bake  at  400  degrees  for  1  hour  with  heat  on,  or  at  400  degrees  for 
30  minutes  and  an  hour  on  retained  heat. 

STEAM   STRING    BEANS— 

baked  carrots  milk 

rolls,  butter  escalloped  parsnip 

egg  salad  bread  pudding 

Bake  at  350  degrees  for  one  and  one-half  hours  with  heat  on  or  at 
350  degrees  for  thirty  minutes  and  one  to  one  and  one  half  hours  on  re- 
tained heat 

MEAT,  ROLLS  AND  GRAVY 

kvith  watercress  salad  coffee,  milk 

escalloped  cauliflower  canned  apricots 

baked  potatoes  and  onions  cookies 

graham  bread,  butter 

Bake  at  450  degrees  for  20  minutes 

ESCALLOPED    SALMON 

with  steamed  spinach  coffee,  milk 

cucumber,  lettuce  salad,  french  sliced  baked  potatoes 

dressing  baked  peaches 

whole  wheat  rolls  custard  sauce 
plum  jelly,  butter 

Bake  at  400  degrees  for  30  minutes 

LIVER   AND    RICE    LOAF 

baked  carrots  bread  and  butter 

endive  salad  milk,  tea 

spinach  steamed,  buttered  pineapple  upside  down  cako 

Bake  at  350  degrees  for  thirty  minutes 

BAKED    STUFFED    PEPPERS 

escalloped  potatoes  •  cornbread,  butter 

oven  cooked  green  lima  beans  .  coffee,  milk 

carrot  strips  berry  pie 

Bake  at  400  degrees  for  30  minutes  then  at  350  degrees  for  30  minutes 

for  potatoes,  peppers  and  beanss  Bake  cornbread  and  pie  during  the  last 
45  minutes. 

BUTTERED    MACARONI 

Three-fourths  square  of  butter,  1  Ib.  Spaghetti,  1-2  cup  cheese.  Boll 
spaghetti,  drain  water  then  pour  into  a  bowl,  adding  butter  and  cheese, 
stir  until  butter  and  cheese  is  mixed  well. 


CONTENTS 


Page 

Practical  Hints  for  Householders 2 

Salads  and  Salad  Dressings 5 

Preserves  and  Jams  7 

Candies  11 

Cookies 13 

Meats 17 

Breads 22 

Pies   28 

Pickles 35 

Puddings  41 

Soups  44 

Vegetable  Dishes 46 

Frostings,  Fillings  and  Icings 49 

Cakes  51 

Menu  for  Oven  Cooked  Meals  ..  70 


A  Recipe  For  A  Day 

Take  a  little  dash  of  water 

And  a  little  leaven  of  prayer, 
And  a  little  bit  of  morning  gold 

Dissolved  in  morning  air. 

Add  to  your  meal  some  merriment, 

And  a  thought  for  kith  and  kin, 
And  then,  as  a  prime  ingredient 

A  plenty  of  work  thrown  in. 

But  spice  it  all  with  the  essence  of  love 

And  a  little  whiff  of  play; 
Let  a  wise  old  book  and  a  glance  above 

Complete  the  well  made  day. 

ALBERTA  JOBE, 
Corning,  Cal.— Independent  No.  470 


BOOOM 83231 


